Carter’s Dinner Request- Sour Beef Soup

Sometimes I forget that I even write a daily blog. Russ is boarding a plane in San Francisco at 11:30 and texted me, “blog today?” What would I do without him to be my memory. Sorry these last few blogs have been so lame.
The good news is I made a yummy dinner at Carter’s request. Really the good news is that Carter made a request that was specific and doable. I am happy to cook anything healthy, but sometimes I get sick of thinking up what that might be. To top it off, I hate being a mind reader to figure out if my family is going to like or feel like what I come up with. So hooray Carter sent me a text request early enough in the day that I was able to act on it.
She wanted a beef soup with noodles. I made a sweet and sour one that I just made some noodles on the side and added to at serving time. This way I could have no noodles and they did not turn to mush in the soup.
2 lb. of pot roast cut into small chunks

2 sweet onions diced 

4 cloves of garlic

2 28 oz. cans of diced tomatoes and the juice

1/2 cup red wine vinegar

1 T. Oregano

3 cups of beef broth

4 carrots diced

2 celery stalks diced

15 mushrooms sliced
Spray a big stock pot with Pam and put on high heat. Liberally salt and pepper the beef and place one layer in the hot pot, you will not be able to fit all the meat in at once. Brown on one side and turn the meat over and brown the other side. Set that meat aside while you do the rest.
Add the all the meat to the pot and add the onions and garlic and cook on medium high for five minutes. Add the to toes, oregano, beef broth and vinegar. Bring to a boil and reduce to simmer, covered for 3 hours. Remove the lid and keep cooking and add the celery, carrots, and mushrooms.
If there is not enough liquid in the pot add some water to make it as soupy as you want. Cook for another 30 mins.
In a separate pot boil some egg noodles. Place a spoonful of noodles in the bowl and laddle over the soup. 
Freezes well.

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