Onion, celery seed and garlic enhance other flavors in this vegetarian option for homemade soups. Also delicious as a base for gravies and casseroles.

ANGIE'S ITALIAN BEEF

Ingredients
3 to 4 pounds sirloin tip roast
2 cups water
5 beef bouillon cubes
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon celery salt
1/8 teaspoon pepper
1 package dry onion soup mix
rolls, or mashed potatoes
Directions
Mix all dry ingredients together to make a "rub." Pat rub on top of roast. Place roast in pan and pour water, along with the bouillon cubes, around the sides. Be careful not to pour water over roast - you don't want to disturb the rub.

Cover and bake at 325 degrees for 30 minutes per pound. Let cool. Slice thin,return meat to liquid and simmer. Serve with rolls, to make hot beef sandwiches, or serve with mashed potatoes on the side.
Chef Suggestions
This dish fills the kitchen with inviting aromas while cooking. You'll hardly be able to wait to get to the table.

Broth Powder - Beef Flavored

Broth Powder - Beef Flavored
  • Brand: Frontier Bulk
    Ingredients: Corn syrup solids, dehydrated onion, salt, autolyzed yeast extract (autolyzed yeast extract, sunflower oil), dehydrated garlic, celery seed.
    Directions: Add two rounded teaspoons broth powder to one cup hot water. Simmer 1 to 2 minutes and serve.
    Kosher: KSA Certified
    Nutrition Facts
    Serving Size 2 tsp (6.0g)
    Servings 76
    Amount Per Serving
    Calories 20 Calories from Fat 0
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Trans Fat 0g
    Cholesterol 0mg 0%
    Sodium 360mg 15%
    Total Carbohydrate 4g 1%
    Dietary Fiber 0g 0%
    Sugars 1g
    Protein 1g
    Vitamin A 0% • Vitamin C 0%
    Calcium 0% • Iron 0%
    * Percent Daily Values are based on a 2,000 calorie diet.
    Common Name: Beef Flavored Broth Powder
    Bar Code: 0-89836-02009-3
© 2012 Millan Essentials.  Feed Your Skin is a trademark of Millan Essentials.  No animals were harmed in the making  of this site.
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