Wednesday, April 7, 2010

Beef: It's what's for dinner

To make Albondigas you're going to need:

3 cans of Campbells Beef Consume (10.5 oz)
3 cans of Swanson's Beef Broth (14 oz)
6 cups of water
2lbs ground beef
1 bundle of green onions diced
4 roma tomatoes diced
1 3/4s CONVERTED UNCOOKED white rice (has to be converted)
Cilantro (I don't use much but I don't like a lot of Cilantro - maybe 1/3rd of a bundle)
1 tablespoon of veg. oil
1 teaspoon Salt (I use Kosher salt - for everything)
1 teaspoon Garlic Salt
1 teaspoon Pepper
1 cup or 2 of sliced carrots
1 cup or 2 of sliced celery
some avocado slices and lime juice (to garnish and flavor on each serving if you'd like)

Aight, so you get a big pot.
Saute the tomatoes and green onions in the veg. oil. Then you add the consume, broth and water and heat to a boil.

While that's heating up get your meat ready.
Ground beef (thawed), 3/4 cup of converted white rice, the salt, pepper and garlic salt. Mix that up really well.

Once the liquid is boiling start pinching off meat bundles into the liquid. Don't worry about making meatballs. It takes too long and seriously just pinching the meat off and dropping it into the water will get it done in about 3 minutes and the pinches stay together perfectly because the liquid is boiling.

Add in the cilantro, carrots and celery and the rest of the rice (1 cup) and let it all simmer for an hour.

Slice up some avocado and juice some limes and toss it on the top of each serving.

That's all Folks!


  1. This sounds so frickin good! And it's gluten free!!!

  2. Oh Em has celiac disease doesn't she? They thought my mom had it at one point a few years back. I remember looking at the diet and wow...