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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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After we completed our chores, Mom would warm us up with lots of hot soup. My love of soup continues today. Ingredients:
1 large onion, thinly sliced |
2 tablespoons vegetable oil |
1-1/2 pounds beef top sirloin steak, cut into thin slices |
1 cup sliced celery |
2 cans (14-1/2 ounces each) beef broth |
1 tablespoon cornstarch |
2 tablespoons soy sauce |
1 can (15 ounces) mixed vegetables |
2 cups cooked fine egg noodles |
1 package (10 ounces) fresh spinach, torn |
1/4 teaspoon pepper |
chow mein noodles, optional |
Directions:
1. In a Dutch oven or soup kettle, saute onion in oil until tender. Remove and set aside. In the same pan, stir-fry beef, a few slices at a time, until no longer pink. Add celery; stir-fry for 2-4 minutes or until crisp-tender. Return onion and meat to pan. Add broth.
2. In a small bowl, combine cornstarch and soy sauce until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables, egg noodles, spinach and pepper; heat through. Garnish with chow mein noodles if desired. Yield: 6 servings.
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