Ingredients:
1 tablespoon cooking oil
1 lb boneless beef chuck, cut into 1/2 in cubes
1 medium onions, chopped
3 cups beef broth
14 ounces cans of crushed tomatoes
8 ounces fresh mushrooms, sliced
3/4 teaspoon dried oregano
3/4 teaspoon instant minced garlic
1 bay leaves
1/2 cup sliced carrots
2 tablespoons cold water
4 teaspoons cornstarch
1 cup cooked rice
1/4 cup dry red wine (optional)
frsh rosemary sprigs (optional)
Directions:
In large saucepan heat oil over medium-high heat, add half the meat.
Cook and stir 2-3 mins.
or until browned, remove with slotted spoon.
Repeat with remaining meat and onion, return all meat to pan stir in beef broth,crushed tomatoes,mushrooms,oregano,garli?F and bay leaf.
Bring to boil, reduce heat.
cover and simmer for 1 hour.
Add carrot, return to boil, reduce heat.
Cover and simmer soup for 7 mins.
Combine cold water and cornstrach, add to pan along with rice.
Cook and stir until slightly thickened.
Add wine, heat for 2 minutes.
Discard bay leaf, Garnish with rosemary.
Servings: 4
Time preparation: 20 min.
Time total: 90 min.