HiddenBeauty
Lil Miss Kitty
Beef and Tomato Stew/Soup
I made this for 3 people, and had loads to spare. I know I use a lot of ingredients but feel free to change what you want to suit you.
Ingredients
450g of Beef Stewing Steak (trim the fat)
800g chopped tomatoes in natural juice (tin)
500g Beef Stock
100g Onions
Dash of Worcestershire Sauce
Dash of Tabasco sauce smoked red jalapenos
Dash of Balsamic Vinegar
Pinch of Italian Herbs
Small pot of low fat plain yogurt
Dash of Semi Skimmed Milk
Literally throw all the above (except the yogurt and milk) in a big pan then put on a low heat for 1-2 hours. This way is better than frying the meats etc as it releases the meats juices slowly and they take in more of the flavour. Add two table spoons of yogurt, stir, then serve.
Leave as a chunky stew or do the following to soup it for the post op liquids stage.
Fill a small bowl with the stew, as if you were serving it. Then put it in the blender, and blend until it's a lovely paste. Add a table spoon of yogurt and about 20mls of milk. Blend more.
Pour the mush into a sieve and use the back of a spoon to press all the liquid out of it. By the end you will be left with a bowl of liquid soup, and a bowl of mush.
I made this for 3 people, and had loads to spare. I know I use a lot of ingredients but feel free to change what you want to suit you.
Ingredients
450g of Beef Stewing Steak (trim the fat)
800g chopped tomatoes in natural juice (tin)
500g Beef Stock
100g Onions
Dash of Worcestershire Sauce
Dash of Tabasco sauce smoked red jalapenos
Dash of Balsamic Vinegar
Pinch of Italian Herbs
Small pot of low fat plain yogurt
Dash of Semi Skimmed Milk
Literally throw all the above (except the yogurt and milk) in a big pan then put on a low heat for 1-2 hours. This way is better than frying the meats etc as it releases the meats juices slowly and they take in more of the flavour. Add two table spoons of yogurt, stir, then serve.
Leave as a chunky stew or do the following to soup it for the post op liquids stage.
Fill a small bowl with the stew, as if you were serving it. Then put it in the blender, and blend until it's a lovely paste. Add a table spoon of yogurt and about 20mls of milk. Blend more.
Pour the mush into a sieve and use the back of a spoon to press all the liquid out of it. By the end you will be left with a bowl of liquid soup, and a bowl of mush.
