Rindsuppe (Brown Beef Soup)
|Chopped onion||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Lean ground beef||3⁄4 Pound|
|Beef liver||1⁄4 Pound, cut into 1/2 -inch cubes|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced potatoes||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Beef broth mix||6 Ounce|
|Cold water||6 Cup (96 tbs)|
Saute 2 cups chopped onion and 1 garlic clove, crushed, in 2 tablespoons butter or margarine.
Add 3/4 lb. ground lean beef, 1/4 lb. beef liver, cut into 1/2-inch cubes, 1/2 cup each diced carrots, diced celery and diced potatoes, 14 cup chopped parsley, 1 bay leaf, 1 tablespoon salt, 1/2 teaspoon pepper, 6 envelopes beef broth mix and 6 cups cold water.
Bring mixture to a boil, stirring once or twice.
Reduce heat, cover and simmer 15 minutes, or until vegetables are just tender