I was about to write some posts on freezing. Let me tell you that the first rule of freezing is to label every single item. While, I am good about labeling most food, I place in the freezer, there are times, when I am in a rush and rationalize, I will remember.
Truth be told, I probably would remember but when sending hubby down to find a simple chicken soup, he might now know the difference. Actually, he did not know. Thursday night, up came a nice container which he put in the refrigerator for me to find, in the morning.
Morning came and I found the container. It looked strange to me, certainly not like soup. I opened it and it looked like chopped meat. OK, I could make a soup from this. I stuck it in the microwave to defrost completely and I found pepper steak Thus, resulted Pepper Steak Soup.
You do not need frozen pepper steak to make this recipe but you do have to have pepper steak. If you don't have any hanging around, like I do, you can find a recipe here and here. I suggest, you make it heavy on the liquid unless you are of the wise ones and make a lot, one for the meal to eat immediately and the other with little meat and lots of liquid for the soup.
Now, what did I do?
Ingredients:
You can substitute real ginger, garlic and basil or dried. I love the little cubes.
1 medium onion sliced
a few mushrooms, sliced
Method:
Put pepper steak and water in medium saucepan.
Add seasoning cubes.
Add Worcesterhire sauce and soy sauce.
In skillet, stir fry the onions, bell peppers, mushrooms and snow peas, briefly.
Add the vegetables to the soup.
If you think more water is needed, add the amount necessary. If you add a lot, I would double the spices and sauces.
Cook for 30 minutes.
I didn't think of it, at the time, but I think it would be great to add about two tablespoons of rice. The rice should cook in the soup and this makes it more filling, if you want it to be the meal, itself.
Eat and enjoy.
