Enjoy some delicious recipes!
Program #633Sarah's Vegetable Beef Soup
2 pounds ground sirloin
1/4 cup butter
1/4 cup flour
6 cups water
1 (16-ounce) package soup vegetables with okra
1 (16-ounce) package vegetable gumbo mix
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
3 tablespoons beef granules or beef flavoring base
1-1/2 teaspoons salt or to taste
Pepper to taste
Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the water and the beef granules. Add the remaining ingredients. Simmer uncovered for 1 to 1-1/2 hours. Makes about 13 cups. The soup freezes well.
Prize Winning Chili
I love this chili! And, so does everyone that I make it for. It won 2nd place in the 2007 Anderson Chili Cook-off.
2 tablespoon vegetable or mild olive oil
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 tablespoon chopped garlic
1 (16-ounce) package ground sirloin
1 (1.25-ounce) packet chili seasoning mix
1 (10-ounce) can milder diced tomatoes and green chilies
1 (16-ounce) can chili beans (undrained)
1 (8-ounce) can tomato sauce
Shredded cheddar or Monterey Jack (optional for topping)
Sour cream (optional for topping
In a large saucepan, heat the olive or vegetable oil on medium-high heat. Add onion, celery, pepper and garlic.
Cook 6-8 minutes, stirring often. Reduce heat to medium; brown ground beef 5-7 minutes stirring until it crumbles and is well browned.
Stir in remaining ingredients.
Bring to a boil; reduce heat to low and simmer 10-12 minutes, stirring occasionally, until thoroughly heated and flavors are well blended.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.