| 1 lb |
(500 g) |
beef Top Sirloin Grilling Steak |
|
|
Montreal steak spice to taste |
| 14 oz |
(398 mL) |
can EACH sliced beets (not drained), cut green beans (not drained) and
kidney bean (drained) |
| 10 oz |
(284 mL) |
can sliced mushrooms (not drained) |
| 2 |
(2) |
large garlic dill pickles, sliced in rounds |
| 2 cups |
(500 mL) |
dill pickle juice (from pickles) |
| ½ of 19 oz |
(½ of 540 mL) |
can EACH Romano and Garbanzo beans (chick peas) drained |
| 2 tbsp |
(30 mL) |
EACH chopped green onion and fresh dill weed (or 2 tsp/10 mL dried dill
weed) |
| 4 cups |
(1 L) |
beef broth |
| 1½ cups |
(375 mL) |
bagged cabbage and carrot cole slaw or broccoli slaw |
| ½ cup |
(125 mL) |
sour cream |
|
Sprinkle steak with steak spice. Broil or grill
steak using medium-high heat for 5 to 7 minutes per side for medium, or cook to desired
doneness. Transfer to cutting board and let stand for 5 minutes. Meanwhile, combine
remaining ingredients in 3-quart (3-L) bowl and chill for a few minutes until serving
time. Thinly slice steak across the grain into bite-sized pieces and place into individual
soup bowls. Ladle cold soup mixture into bowls. Serve with pumpernickel bread or bagels.
Makes
6-8 servings
Beef Information Centre
www.beefinfo.org |
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