Beef, Vegetable And Tomato Soup Recipe
This heart Beef And Vegetable Soup can be prepared in no time. I served it at a friends farewell dinner and it became an instant hit!. The Beef And Vegetable Soup is filling and delicious. Try it!
Ingredients
| 4 oz round of beef | ||
| Tomato | 1 | |
| Scallions | 2 | |
| Water chestnuts | 6 | |
| Bamboo shoots | 4 Ounce | |
| Dried mushrooms | 4 | |
| Beef Stock | 3 1/2 Cup (16 tbs) | |
| Pinch of monosodium glutamate | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the beef into thin strips across the grain of the meat.
Skin the tomato and slice into four.
Slice the spring onions (scallions), water chestnuts and bamboo shoots into thin strips.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and cut into thin strips, discarding the stalks.
Put the stock in a large saucepan and bring to the boil.
Add the beef and simmer for 4-5 minutes.
Add the vegetables and cook for 2 minutes.
Add the monosodium glutamate and season to taste.
Skin the tomato and slice into four.
Slice the spring onions (scallions), water chestnuts and bamboo shoots into thin strips.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and cut into thin strips, discarding the stalks.
Put the stock in a large saucepan and bring to the boil.
Add the beef and simmer for 4-5 minutes.
Add the vegetables and cook for 2 minutes.
Add the monosodium glutamate and season to taste.
Chef
