vegetable oil cooking spray1 pound boneless round steak, cut into 1-inch cubes 1/4 tsp salt 1/2 tsp ground black pepper 1 cup chopped onion 1 cup celery 1 1/2 tsp minced garlic 2 cans ( 14.5 oz.) 99% fat free beef broth 1 cup water, diveded use 1 1/2 pounds Yukon gold potatoes, cubed 2 medium carrots, peeled and chopped 2 Tbsp flour 1 cup fat-free milk 1 cup shredded light cheddar cheese
1. Spray a dutch oven with vegetable oil cooking spray. Sprinkle steak with salt and pepper and brown lightly over medium-high heat. Remove steak from pan and drain. 2. Add onion,celery and garlic to Dutch oven; saute 3-5 minutes or until onion is clear. 3.Add broth, 3/4 cup water and steak to sauteed mixture. Bring to a boil, cover and simmer 1 hour. 4. Add potatoes and carrots and simmer 20 minutes or until vegetables are tender. 5. In a small bowl, combine 1/4 cup water and flour. Add flour mixture, milk and cheese to soup. Cook an additional 5 minutes or until cheese is melted and soup is lightly thickened. Garnish with fresh ground pepper as desired.
Rachel Cly, E-mail questions: firstname.lastname@example.org
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