BEEF NOODLE SOUP

INGREDIENTS:


2 tablespoons Crisco Oil

1/2 pound boneless beef sirloin steak, cut into thin strips

1/4 cup chopped green onion

1 tablespoon all-purpose flour

3 cans (10-1/2 ounces each) condensed chicken broth

3 cups water

2 cups cooked vermicelli or egg noodles


DIRECTIONS:


Heat Crisco in 3-quart saucepan. Add beef. Cook over medium-high heat until beef is browned.

Add onion. Cook, stirring occasionally, about 2 minutes, or until onion is tender.

Stir in flour.

Add chicken broth and water.

Heat to boiling, stirring occassionally. Reduce heat to low.

Simmer about 5 minutes. Stir in noodles. Simmer until soup is heated through.

Makes 10 to 12 Servings


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