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Categories:
white corn okra tomatoes Veg-All potatoes beef broth yellow onion Worcestershire sauce elbow macaroni extra-virgin olive oil salt pepper
Viewed: 47 - Published at: 8 years agoIngredients
- 1 (15 ounce) can white corn
- 1 (15 ounce) can okra
- 1 (28 ounce) can diced tomatoes
- 1 (29 ounce) can Veg-All, original mixed vegetables
- 2 (15 ounce) cans potatoes
- 2 (14 ounce) cans beef broth
- 1 yellow onion
- 2 rib eye steaks
- 3 tablespoons Worcestershire sauce
- 1 cup elbow macaroni (optional)
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons pepper
Method
- Cut up rib eye steaks into bite size pieces cutting fat away from meat. Place in a large skillet with 2-3 cups of water, 1/2 tsp of salt and 1/2 tsp of pepper. Add 2 tbsp Olive Oil and boil for 20 minutes or until meat is tender. While boiling meat skim fat from top of water and dispose.
- While meat is cooking saute onions in 1 tbsp of Olive Oil. Use the same pan the meat is in if you prefer not to dirty another pan after meat is cooked.
- Chop or dice potatoes and onion.
- While meat is cooking put the potatoes and the remainder of ingredients minus the macaroni in a large pot and bring to boil then turn down to med to med-high. Fill 1 28oz can with water and pour in with mixture.
- Once onions have cooked put meat, onions and optional macaroni in pot with other ingredients.
- Let cook for 45 minutes to 1 hour so flavors will thoroughly blend and pasta will cook.
