|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
1 - 10 of 34 for beef shank vegetable soup
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Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 minutes. Bring ...
Combine beef, salt, thyme, ... tender. Remove beef shank, peppercorns and ... and return to soup. Add remaining ... minutes or until vegetables are tender.
Trim the meat ... cubes. Add mixed vegetables, ketchup and ... Hint: adding the barley about an hour before the finish keeps it from bedoming too mushy.
Cook beef and save broth. ... of broth to soup pot. Cook celery, ... mushroom soup, onion, and barley. Shake in dill weed. Cook until soup is thick. Serve.
Combine meat, tomato juice, onion and seasonings with 6 cups water in suop kettle with bay leaves. Simmer 2 hours. Add rest and simmer at least 2 ...
Place beef shanks in more than ... the amount of soup you wish to ... Add potatoes last. Vegetables and beef may ... broth. Serve with grated Parmesan cheese.
In an 8-quart ... hot oil cook beef shank cross cuts until ... barley are tender, stirring occasionally. Skim fat. Yield: 16 cups or 10 main dish servings.
Place beef, garlic, Accent, ... not boil. Skim soup, remove bones ... Add peas and meat, cover and simmer 10 minutes more. Add salt and pepper to taste.
In a 64 ounce crock pot, place shank meat, Lipton onion soup mix, chopped onion, ... Add green beans and corn; set on HIGH for 30 minutes. Serve and enjoy!
Cut meat into ... Add the mixed vegetables and barley (and pasta if desired) and simmer for 45 minutes. The long cooking time makes a delicious pot of soup.
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