Beef flanken soup
1 1/3 kg low fat flank steak
7 pints water
1 teaspoon low sodium salt
1 stalk celery
1 bay leaf
1/4 teaspoon peppercorns
Combine the beef, bones and water in a deep pan or soup kettle.
Bring to a boil and skim any fat off the top.
Add the onion, salt, leek, carrot, celery, bay leaf and peppercorns.
Cover loosely and cook over low heat for two hours, or until meat is tender.
Remove the meat and strain the soup.
You can serve the beef with horseradish or you can cut the beef into cubes and serve it in the soup.