Chunky Beef Noodle Soup Recipe
Ingredients
| 1 pound beef boneless round steak, cut into 3/4-inch pieces | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Vegetable oil | 1 Tablespoon | |
| Whole tomatoes | 1 Can (10oz) | |
| Beef broth | 1 Can (10oz), condensed | |
| Water | 2 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Egg noodles | 2 Ounce, uncooked (Have ready at serving time:) | |
| 1 medium green pepper, coarsely chopped | ||
| Snipped parsley | 1/4 Cup (16 tbs) (Have ready at serving time:) | |
Directions
Cook and stir beef, onion and garlic in oil in 4-quart Dutch oven until beef is brown, about 15 minutes.
Stir in tomatoes (with liquid), broth, water, chili powder, salt and oregano; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 1 1/2 to 2 hours.
Cover and refrigerate no longer than 48 hours.
Stir in tomatoes (with liquid), broth, water, chili powder, salt and oregano; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 1 1/2 to 2 hours.
Cover and refrigerate no longer than 48 hours.
Chef
