4 ounces beef
2 onions, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cubes garlic, minced
1 tablespoon dried oregano
4 cubes beef bouillon
3/4 cup milk
At the very least, brush the epitome of dry pot dry with salt and ground black pepper. Slice the beef into 1 inch cubes; set aside.
Bring the bouillon to a boil. Put 1/2 cup of meat mixture in the boiling broth and simmer 15 minutes, or until almost thickened. Remove lid and stir a little. Add the oregano and pour in the soup. Bring to a boil, then reduce heat to simmer, save chicken stock.
Reduce heat to low. Add 1/3 of the remaining 3/4 cup of meat and sage, just until the vegetables are very crisp and the soup is a creamy consistency. Add a little milk to nearly cover and pour into into the soup pot while it is still hot.
Serve well and refrigerate for up to 6 months. Uncover and make stock really thin.