Tonight’s Dinner

Beef Noodle Soup

  • 1 tablespoon oil
  • ½ lb. beef sirloin steaks, fat trimmed
  • ½ cup carrots, shredded
  • ⅓ cup celery, diced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 7 cups water
  • 3 tablespoons beef bouillon granules, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • 1 cup egg noodles, 1/4-inch wide,
  • uncooked
  • ⅓ cup green onion, whole, chopped
  • ¼ cup dried parsley

1. Heat oil in large saucepan, on medium-high heat. Add beef which has has been cut into thin, bite-size pieces. Saute until browned. Add carrot, celery, and garlic. Saute until crisp-tender.

2. Stir in flour. Add water and next 5 ingredients. Simmer 20 minutes, uncovered.

3. Add uncooked noodles, green onions and parsley. Simmer. Follow package directions for cooking noodles.
4. Remove bay leaf before serving.

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