Beef Noodle Soup
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
In a large saucepan over medium high heat, saute the stew meat, onion and celery
for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots,
water and egg noodles.
Bring to a boil, reduce heat to low and simmer for 30
minutes.
Serves 6 to 8.
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