Recipe: Looking for Beef Noodle Soup/ home=made, very thick and not watery.?!
Recipe: Looking for Beef Noodle Soup/ home=made, very thick and not watery.?
Anybody have a great recipe?
Thanks!!
Answers:
Hearty Beef Noodle Soup
1 pound lean ground beef ~ or ~ 1 pound boneless beef sirloin steak, cut into thin strips
1 medium onion, chopped
1 can cream of celery soup (10.5 ounces)
1/2 cup frozen green peas
2 cups V-8 juice
1 cup beef bouillon
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon dried parsley
1/8 teaspoon ground black pepper
1 bay leaf
1 cup uncooked medium egg noodles
Brown ground beef with onions in a Dutch oven over medium heat. Drain off fat. Stir in cream of celery soup, peas, V-8, bouillon, basil, marjoram, parsley, pepper and bay leaf. Heat to boiling; stir in noodles then reduce heat. Simmer for about 10 minutes, stirring occasionally, until noodles are cooked. Remove bay leaf before serving.
CHUNKY BEEF NOODLE SOUP
1 lb. beef, boneless round steak, cut into 3/4 inch pieces
1 lg. chopped onion
2 cloves garlic, finely chopped
1 tbsp. vegetable oil
2 c. water
2 tsp. chili powder
1 tsp. salt
1/2 tsp. oregano
1 (16 oz.) can whole tomatoes
1 can (10 1/2 oz.) beef broth
2 oz. uncooked egg noodles
1 med. green pepper, chopped
Parsley
Cook and stir beef, onion and garlic in oil until beef is brown, about 15 minutes. Stir in water, chili powder, salt, oregano, tomatoes and broth. (Break tomatoes up with fork.) Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours. Stir (wide) egg noodles and green pepper into soup. Heat to boiling, reduce heat. Simmer uncovered until noodles are tender, 10 minutes. Stir in parsley.