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5 Tasse | water |
4 x ca. 30 g | Lean beef cubes or soupbones |
2 gross | onions |
2 Teelöffel | vegetable oil |
1/4 Teelöffel | pepper |
2 | bay leaves |
1/4 Teelöffel | thyme dried |
| Salt optional |
| parmesan grated |
Combine the water and soup bones or beef in a saucepan. Cook for 4 hours or overnight in a slow cooker. Remove the soup bones or beef. Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the seasonings.
Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay leaves before serving. Serve with a teaspoon of grated cheese on top. Makes 5 cups.
1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol
but not tested by Elizabeth Rodier, Nov 93
Compare Betty Crocker recipe made with canned broth and butter
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