Monday, October 17, 2011

ILLINOIS STOCKYARD BEEF SOUP

This recipe was an old newspaper clipping I found in my mother's shoebox of old recipe clippings after she died.  I don't recall her ever making it but I suppose she thought it sounded good!

2 tablespoons butter or margarine
1/2 lb ground beef
1 cup chopped onion
1 medium garlic clove, minced
1 can condensed beefy mushroom soup
1 can tomatoes, chopped
1 can whole kernel corn
1/2 cup water
1/4 tsp dried organo leaves, crushed
generous dash pepper
In a 2 1/2 quart saucepan over medium heat, in hot butter, brown meat and cook onion with garlic until tender.  Stir in the remaining ingredients.  Heat thoroughly, stirring occasionally.  Makes 4 servings but may be doubled.

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