Post by ann on Feb 11, 2007 21:07:14 GMT 2
Red Wine and Beef Soup
Makes 8 to 10 cups
To slice top round easily, wrap it in plastic wrap and freeze for about 20 minutes, until it just starts to firm up. With only 25 percent of calories from fat, top round is one of the healthiest cuts of beef.
Ingredients:
12 ounces well-trimmed lean boneless beef top round
1/2 teasthingy salt, divided
1/2 teasthingy coarsely ground black pepper
4 cups fat-free beef broth
1/2 cup dry red wine (optional)
1/2 cup tomato sauce
1/4 teasthingy dried thyme
1 tablesthingy extra-virgin olive oil
1 medium sweet white onion, halved and thinly sliced
2 green bell peppers, cut into strips
4 garlic cloves, minced
3 tablesthingys water, divided
1 1/2 cups halved cherry tomatoes
To Make:
Thinly slice the beef on the diagonal into 1/4""-thick slices. Cut large pieces in half. Sprinkle with 1/4 teasthingy salt and the black pepper. Set aside.
In a large saucepan, stir together the beef broth, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to blend the flavors.
Meanwhile, warm the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add half of the beef slices and cook, turning once, for about 2 minutes, or until browned. Transfer to a clean bowl. Cook the remaining beef and transfer to the bowl.
Add the onion, bell peppers, garlic, and the remaining 1/4 teasthingy salt to the skillet. Toss to mix well and add 2 tablesthingys water. Reduce the heat to medium and cook, stirring often, for about 10 minutes, or until the vegetables are tender. If the pan gets dry, add the remaining 1 tablesthingy water. Add the tomatoes and cook, stirring often, for about 5 minutes, or until softened.
Add the beef and any accumulated juices to the broth mixture. Stir in the vegetables. Warm through but don't boil.
Cheers Ann
Makes 8 to 10 cups
To slice top round easily, wrap it in plastic wrap and freeze for about 20 minutes, until it just starts to firm up. With only 25 percent of calories from fat, top round is one of the healthiest cuts of beef.
Ingredients:
12 ounces well-trimmed lean boneless beef top round
1/2 teasthingy salt, divided
1/2 teasthingy coarsely ground black pepper
4 cups fat-free beef broth
1/2 cup dry red wine (optional)
1/2 cup tomato sauce
1/4 teasthingy dried thyme
1 tablesthingy extra-virgin olive oil
1 medium sweet white onion, halved and thinly sliced
2 green bell peppers, cut into strips
4 garlic cloves, minced
3 tablesthingys water, divided
1 1/2 cups halved cherry tomatoes
To Make:
Thinly slice the beef on the diagonal into 1/4""-thick slices. Cut large pieces in half. Sprinkle with 1/4 teasthingy salt and the black pepper. Set aside.
In a large saucepan, stir together the beef broth, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to blend the flavors.
Meanwhile, warm the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add half of the beef slices and cook, turning once, for about 2 minutes, or until browned. Transfer to a clean bowl. Cook the remaining beef and transfer to the bowl.
Add the onion, bell peppers, garlic, and the remaining 1/4 teasthingy salt to the skillet. Toss to mix well and add 2 tablesthingys water. Reduce the heat to medium and cook, stirring often, for about 10 minutes, or until the vegetables are tender. If the pan gets dry, add the remaining 1 tablesthingy water. Add the tomatoes and cook, stirring often, for about 5 minutes, or until softened.
Add the beef and any accumulated juices to the broth mixture. Stir in the vegetables. Warm through but don't boil.
Cheers Ann
