I used a top round steak thinly sliced and before making the broth I first seared it, and then simmered it in bacon grease (from breakfast) for a couple of minutes each side. Then I tore it apart after letting it cool into bite-size pieces.
To kick-start the broth I used Knorr concentrated beef stock as well as some freshlly ground Black Pepper and minced Garlic.
Then added: Onions, Celery, Mushrooms, Carrots, and Green Beans with the meat. Let this all simmer for a couple of hours.
Finally, I added the Egg Noodles. Very hearty tasting, perfect for a cold rainy/snowy day.
Sunday, February 09, 2014
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