Beef Noodle Soup
2 slices bacon 1 tsp dried crushed marjoram
1 1/2 lbs beef stew meat 1/2 tsp salt
1 c. chopped onion 1/4 to 1/2 tsp pepper
1 clove garlic, minced 3 oz. medium noodles
3-10 1/2oz cans condensed 2 medium carrots, sliced
beef broth 4 oz can sliced mushrooms,drained
5 cups water 10 oz pkg frozen peas
1 c. dry white wine 3 Tblsp cornstarch
1 bay leaf Snipped chives
In Dutch oven cook bacon till crisp; drain bacon, reserving drippings.
Crumble bacon and set aside. Cook the beef, onion, and garlic, half
at a time in drippings till meat is browned. Returned all meat and
onion to Dutch oven; drain off fat. Add condensed beef broth, water,
wine bay leaf, marjoram, salt, and pepper. Cover and simmer for 1 hour.
Stir in uncooked noodles, carrots, and mushrooms. Bring mixture to boiling; cover and simmer 5 minutes. Add frozen peas; simmer 5 minutes more or till noodles and veggies are tender. Remove bay leaf. Stir together cornstarch and 3 Tblsp cold water; add to simmering soup. Cook and stir tll soup is slightly thickened and bubbly. Ladle into bowls; sprinkle each serving with bacon and chives.
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