ITALIAN BEEF SOUP
1 lb Beef Stir-Fry Stips or Thin Steak cut into thin strips, 1 ½ long
3 tbsp Worcestershire Sauce
1 can stewed tomatoes
1 can (12 oz) canned corn
1 cup beef broth
1 large clove garlic, minced
1 tsp dried basil
¼ cup thinly sliced fresh basil (optional)
grated Parmesan cheese (optional)
Toss beef with 2 tbsp Worcestershire sauce, set aside. In large saucepan combine
tomatoes, corn including liquid, broth, garlic, dried basil remaining 1 tbsp
Worcestershire sauce and pepper to taste. Bring to boil; cover and reduce heat
to low. Simmer 5-10 minutes. Turn heat off and stir in beef; cover and let stand
5 minutes to cook beef. Stir in fresh basil and garnish with cheese, if desired.
Serve immediately with crusty bread.
Makes 4-5 servings.
VARIATION: Substitute 1 tsp dried oregano for dried basil and fresh
cilantro or parsley for fresh basil.
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