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3 cups of shredded beef
2 cups of chopped onions
3 tablespoons of minced garlic
1 tablespoon of cayenne pepper
1 cup of green peppers
1/4 cup chopped celery
1/2 cup chopped carrots
1 cup of brussel sprouts chopped fine
2 cups of diced potatoes cooked
2 cups of sour cream
3 1/2 quarts of beef stock/ broth
1 cup of olive oil
1 cup of flour

in a large skillet, add oil,  onions, celery, green peppers,
garlic,  when veggies have softened or become translucent
add flour, stir and make a brown roux, add brussel sprouts and allow the mixture to slightly cool, by removing from the stove
cover allow to stand for about 5 minutes.
bring stock to a boil, and stir in the roux mixture combine
by stirring about three to four minutes,allow to thicken, add potatoes and sour cream and beef. we want the soup to cool and then be warmed over to find it's consistency at room temperature. serve with rice.

************if you don't have shredded beef, use 4 pounds of deli beef cut into strip's.*****************************************************

1 cup of softened butter
1/4 cup of dehydrated onion
dried basil
2 tablespoon of garlic powder
stir together and spread on one side of 14 slices of bread
28 slices of swiss cheese
14 slices of cheddar
make sandwiches and grill until golden brown on both sides
serve with rice and beef soup !

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