Reviewed: Dec. 8, 2011

This was okay, The bouillon was too strong and it tasted like a quick soup. Good starter starter recipe though.

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2 users found this review helpful

Reviewer:

KatieCakes02

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Reviewed: Dec. 7, 2011

I made this last night and my husband absolutely loved it! I used 4 cans of beef broth instead of the boullion and water. And the other change I made was to slow cook my beef in the broth with the onion and celery to the point it was fork tender and I could easily shred it. I also used just plain old dry egg noodles. This is a keeper.

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2 users found this review helpful

Reviewer:

Sally

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Dec. 6, 2011

Delicious! I used beef stock instead of water, and added dry onion soup, 1 can of diced tomatoes, garlic a little basil and some parsley. I also added a can of green beans and thickened it a little with cornstarch. YUM!

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4 users found this review helpful

Reviewer:

DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

Reviewed: Nov. 27, 2011

I was looking for a quick beef soup recipe and this was perfect! Everyone was very quiet at the dinner table so I knew they loved it too ;) I have never even heard of frozen egg noodles so I used dry. Thanks!

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3 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Nov. 1, 2011

my husband made this dish. it was excellant. we would definetly make this again.

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2 users found this review helpful

Reviewer:

Grandma Kay

Reviewed: Sep. 9, 2011

This was super easy. My husband didn't care for the egg noodles so I may try some bowtie or penne next time but over all was an excellent flavor!

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2 users found this review helpful

Reviewer:

julien

Cooking Level: Expert

Reviewed: Aug. 15, 2011

I sauteed 3 cloves of garlic with the beef, onion, celery and carrots. Added 1 can beef broth, 1 can diced tomatoes with juice, a few dashes Worcestershire, a few shakes of basil, the parsley, black pepper to taste, a bay leaf, 8 cups water, 3 Tbsp. Beef Bullion Granules and a splash of Balsamic Vinegar. Also threw in a bag of sliced button mushrooms and a bunch of green beans. Couldn't find the frozen egg noodles, so decided to go with frozen 4 Cheese Tortellini instead. Added a handful of Parm. WONDERFUL SOUP!

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14 users found this review helpful

Reviewer:

~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Palm Springs, California, USA

Reviewed: Aug. 15, 2011

Very good, but after browning, I simmered the beef, onion, celery in broth for one hour to tenderize the beef, then added the carrots for 30 mins then the noodles for 10 minutes - otherwise the carrots and noodles would have turned to mush.

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4 users found this review helpful

Reviewer:

ATMATM

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Aug. 1, 2011

Great recipe! Very yummy! I just added more water, noodles, and extra veggies from the garden (zucchini and yellow squash). Hit the spot, and the family loved it, too!

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3 users found this review helpful

Reviewer:

Deena Marina

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jun. 6, 2011

This was a easy and delicous recipe. I used cubed beef that was on sale at the grocery store, and it turned out really tender and was very easty to pull apart at the end. I cooked the egg noodles and added them about a half hour before before serving. The noodles turned to mush after I froze and reheated the soup but otherwise a great recipe.

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4 users found this review helpful