1 pound lean beef
1 onion, chopped
1 cup all-purpose flour
2 cups beef broth
3 cloves garlic, minced
1 (16 ounce) package celery-rose flavored dry onion soup mix
1 (1 ounce) package beef bouillon granules
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1 (16 ounce) package frozen mixed vegetables
1 (2.5 ounce) can beef or chicken broth
Bring a large pot of water to a boil. Stir in the beef, onion and flour, then cook until beef is brown. Drain excess fat. Add broth and garlic and mix well. Reduce heat to low. Cook, stirring occasionally, until beef is no longer pink and onion is tender. Discard soup mix and bouillon. Stir together with flour, thyme, bouillon, marjoram, salt and mixed vegetables and pour into a large saucepan. Cover and simmer over medium heat, stirring constantly, for 1 1/2 hours. Season with beef broth and simmer until reduced by half, about 40 minutes.
Stir in rice. Cover and simmer for 10 minutes. Stir in vegetables to serve with beef broth and vegetables with celery and carrot mixture.
Ok so I didn't follow the recipe exactly... I didn't use onions or mushrooms because I don't like them and didn't have them. I used red bell pepper, added 1 tsp. greek seasoning, and 1/2 tsp. dried tarragon. I thought it was good but I wanted more seasoning so I would have doubled the amount of salt and also added some garlic powder. Maybe next time I will add again the pasta and soup and let the pasta and soup simmer together....
⭐ ⭐ ⭐ ⭐ ⭐