JUDY'S BEEF NOODLE SOUP
For the beef, I will sometimes just use whatever I have in my freezer.
I cook just for myself, so when I buy roasts or steak like Round Steak I cut into smaller pieces - wrap separately, and freeze.
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6-8 ozcubed beef ( i sometimes use leftover roast beef)
1 mediumonion, chopped
2-3 stalk(s)celery, sliced
2-3 largecarrots, sliced ( i sometimes julianne them just for variety)
1/4 corrington farms beef broth & seasoning (2 tsp. equal one cup broth
·salt & pepper to taste
2-3 cuncooked egg noodles
How to Make JUDY'S BEEF NOODLE SOUP
- In large saucepan, brown beef. Add a bit of the water & stir with beef to get the pan drippings, then add remaining water.
- Add prepared vegies & heat to a boil - then reduce to simmer, and add the Beef Broth, and salt & pepper to taste.
- When vegies are tender, add the uncooked Egg Noodles. Let simmer till noodles reach desired tenderness, and serve.