mins. Add the savoy cabbage and stir fry briefly. Pour
Brown ground beef.
Drain well and set aside.
Mix together tomatoes, water, bouillon cubes, salt, pepper, bay leaf, cabbage, onion, celery, Worcestershire sauce and mixed vegetables.
Cook on low to medium heat for 30 minutes or until vegetables are tender. Add kidney beans and beef to soup and simmer for 30 minutes longer.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
To a large soup pot, place corned beef brisket and all the spices
Brown ground beef and drain.
Combine kidney beans, cabbage, tomatoes, bouillon cubes and Worcestershire sauce in large pan. Pour 2-quarts water over mixture and add ground beef.
Cook approximately 2 hours or until cabbage is tender.
Brown beef; drain.
Add the next 9 ingredients.
Cook 10 minutes.
Add tomatoes and beans; bring to rolling boil.
Add cabbage; cook for 30 minutes.
Brown ground beef and onion.
Drain.
Transfer to large pot. Add remaining ingredients.
Cook until cabbage is tender.
Serve with corn bread.
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme, cook, stirring until beef is mostly browned, about 4 minutes.
Add in pepper-onion mix and apple; cook, stirring for 2-3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors.
Stir in cabbage and cook until just barely tender, 3-4 minutes more. Season to taste with vinegar, salt and pepper.
Brown ground beef in 1 tablespoon oil.
Add cabbage, celery and onion in skillet.
Transfer to 5-quart stock pot.
Add remaining ingredients, plus 1 cup water, if needed.
Stir and simmer for 30 to 40 minutes.
In a 20 quart container, put onion and green peppers in 2 gallons water and bring
to
a
rapid boil.
Add meat, tomatoes, beans, beef base, pepper, salt, sugar and Worcestershire sauce. Stir well.\tAdd
cabbage.
Bring
to
boil\tand
then simmer for 30 minutes.
Makes 5 gallons.
Brown beef in oil.
Add 2 cups of water, bouillon cubes, cabbage, green pepper and garlic.
Bring to a boil; simmer 1/2 hour.
Add remaining vegetables.
Cook until vegetables are done, about 1/2 hour.
In a Dutch oven, combine all ingredients except flour and oil. Bring to a boil over medium heat.
Reduce heat.
Simmer, uncovered, until vegetables are tender.
Combine flour and oil until well blended; stir into the soup.
Simmer until slightly thickened.
Serve hot.
Yields 8 to 10 servings.
Cut roast into small pieces and place in crockpot.
Season well with salt and pepper.
Add beef broth and onions.
Turn crockpot on lowest setting for at least 24 hours.
Add vegetables and reseason with salt and pepper to taste.
Recover crockpot and allow to cook for at least another 6-12 hours.
Serve hot.
Great with salad and fresh bread.
In a large pot, brown beef; drain well.
Add all other ingredients and simmer until carrots are done, about 1 hour.
This freezes well.
It is better the second day.
It makes enough you'll surely want to share.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.