Steak strips and cucumbers top spaghetti in a savory chicken broth seasoned with red wine vinegar.
INGREDIENTS (for 4 servings):
- 1 pound uncooked spaghetti
- 1 pound beef sirloin, sliced into strips
- 32 ounces chicken broth
- 1 cucumber, peeled and chopped
- red wine vinegar to taste
- salt and pepper to taste
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.
Pour chicken broth into a sauce pan and warm over medium heat.
Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.