1 pound 95% lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14.5 oz) Beef Broth
1 can (8 oz) tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Finely chop carrots and zucchini. Chop the tomatoes and onions.
Bring a large skillet to medium heat and cook ground beef and onion together, breaking up meat until it is browned. Drain if necessary. Add minced garlic and cook for an additional minute. Add the broth, tomato sauce and water and bring to a boil. Once boiling, stir in the vegetables, barley and seasonings.
Reduce heat and simmer, covered, for 45-50 minutes until barley is tender.
1 1/2 lbs. boneless beef – cubed
2 Tbls. vegetable oil
2 tsp. onion salt
1 tsp. garlic salt
1/2 cup white vinegar
1 cup beef broth
1 1/2 qts. water
1 lb. bag egg noodles
In a large, oven-proof skillet, brown beef cubes in oil and salts.
Add vinegar to pan and simmer for 5 minutes.
Add beef broth and water to pan.
Cover pan and bake in a 350 degree oven for 1 1/2 hours.
Remove from oven, bring to boil on stove top, and add noodles.
Boil for 20 minutes.
In a 2-quart saucepan over low heat, cook onions in butter for 20 minutes, stirring occasionally.
Add remaining ingredients to pot; increase heat to medium-high and bring to a boil; reduce heat to medium-low, cover, and simmer for 5 minutes.
Notes: Though not necessary to make this a superb soup, you may want to finish it off the way restaurants do: Once the soup is finished, divide into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese has melted and browns slightly. Make sure to put the bread cubes in first (and not omit it if using cheese) because the cheese will sink to the bottom of the bowl.
4 large onions, thinly sliced
4 Tbsps butter
4 10 oz Cans of beef broth
1/2 cup dry sherry
2 tsps Worcestershire sauce
dash of pepper
6 slices french bread
3/4 cup parmesan cheese
1 to 2 cups grated mozarella, greyere, cheese (whatever kind you like!)
Cook onions in butter til tender, but not brown. Add broth, sherry, worcestershire sauce and pepper and bring to a boil. Pour into individual ovenproof bowls. Top with french bread, parmesan and mozza cheese. Place under broiler and heat until cheese bubbles.