Beef Noodle Soup
|Oil||2 Tablespoon (Crisco Puritan Brand)|
|Boneless beef||1⁄2 Pound, cut into thin strips|
|Onions||1⁄4 Cup (4 tbs), chopped|
|All purpose flour||1 Tablespoon|
|Condensed chicken broth||31 1⁄2 Ounce, condensed (Three 11/2 Ounce Cans)|
|Water||3 Cup (48 tbs)|
|Cooked vermicelli/Very fine egg noodles||2 Cup (32 tbs)|
Heat Crisco® Oil in 3-quart saucepan.
Cook and stir over medium-high heat until beef is browned.
Cook, stirring occasionally, about 2 minutes or until onions are tender.
Stir in flour.
Add chicken broth and water.
Heat to boiling, stirring occasionally.
Reduce heat to low.
Simmer about 5 minutes.
Stir in noodles.
Simmer until soup is heated through.