Chef

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1/2 cup vegetable oil
2 pounds beef, fresh, cubed
2 teaspoons salt
1/2 teaspoon black pepper
8 ounces chopped onions
12 ounces celery, chopped
2 3/4 gallons Beef Stock
12 ounces noodles
Servings: 50 / Yield: 3 gallons
1. Heat oil in kettle. Add beef cubes and seasonings and cook until lightly browned. Drain off fat.

2. Add onions and celery, and sauté.

3. Add stock. Simmer for 1 hour.

4. Add noodles and simmer until tender, 5-10 minutes. Add salt if needed.



1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.

VARIATIONS:

Alphabet Soup. Use alphabet noodles.

Beef Rice Soup. Substitute 1 lb 8 oz rice for noodles.

Creole Soup. Reduce Beef Stock to 2 1/4 gal. Add 1 No. 10 can tomatoes, 8 oz shredded green peppers, 1 lb sliced okra, and 4 bay leaves. Substitute rice for noodles.
 
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