Our friends at Campbell's Soup shared this delicious recipe with us and we found it be so quick and easy to make, we wanted to share it with you!
Prep Time: 10 min.
Cook Time: 20 min.
1 lb. boneless beef sirloin or top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. red pepper flakes (optional)
3 cups fresh or thawed* frozen broccoli flowerets
4 cups hot cooked rice
Slice beef into very thin strips.
In skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice. Serves 4.
* To thaw, microwave on HIGH 3 minutes.
Click here for a printable version of this recipe.
Green is good!
2 lb. fresh spinach
8 cups chicken stock or
reduced sodium canned broth
1 garlic clove, chopped
1 small onion, chopped
3 T. cornmeal
1 T. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. grated nutmeg
Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup stock, garlic,and onion. Bring to a boil over high heat. Add spinach and cook, stirring, 2 minutes. Add remaining chicken stock and bring to a boil. In a small bowl, combine cornmeal and flour. In a slow stream add to stock, stirring as you pour.
Cover and simmer over low heat 30 minutes. Puree soup, in batches if necessary, in a food processor or blender. Season with salt, pepper, and nutmeg.
Serves 6 to 8.
Click here for a printable version of this recipe.
