Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Betty Gibson
1 cup lean beef, cut in 2-inch strips
1 cup tomatoes, cut up
1 cup onion, cut up
Salt and Pepper
Angel hair noodles
garlic salt
Herbs, coriander, rosemary, thyme, parsley, or oregano
2 eggs
1 can evaporated milk
Hot pepper
Toast, cut in small pieces
In a frying pan, cook beef in oil. Add tomato and onion, salt and pepper. In a separate sauce pan, boil thin noodles (as many as you care to use) with salt. Do not overboil. A dash of garlic salt is tasty, plus other herbs of your choice. Combine noodles and meat sauce after removing access oil. Use the water from the noodles to make the soup. Bring to a boil. Turn off the heat and break in eggs without stirring. When firm enough, add 1 can evaporated milk to 2 qts. soup. Add hot pepper if you like it spicy. Serve with small piece of toast floating on top.