CAMDEN, N.J., July 29 /PRNewswire/ — Susan Runkle, from Walton, Kentucky, is the toast of the toques! She was chosen as the grand prizewinner of Swanson Broth’s first-ever Culinary Creations Recipe contest. Ms. Runkle’s recipe, a slowly simmered Greek Isles Beef with Feta and Mint, wowed the judges and has earned her the opportunity to participate in L’Ecole des Chefs, an exclusive culinary internship program for amateur cooks where she’ll get to test her culinary skills in the kitchen of one of the world’s greatest restaurants.
The contest was received enthusiastically with entries coming in from all across the country. All recipes required roasting or simmering as the main cooking technique and were judged on taste, popular appeal of the finished dish, appropriate use of Swanson Broth, and creativity. A panel of independent judges and Campbell’s Kitchen reviewed all the recipes and selected the winner.
The winning recipe was inspired by a vacation Ms. Runkle and her husband took to the Greek island of Crete a few years ago.
“I’ve always loved Greek food,” Ms. Runkle said. “And creating this dish gave me an opportunity to recapture the wonderful Mediterranean flavors, such as feta and mint, that we enjoyed on our trip.”
Below is Ms. Runkle’s award-winning recipe:
Greek Isles Beef with Feta & Mint
Prep Time: 30 min. Cook Time: 1 hr. 30 min.
2 tbsp. olive oil
1-1/2 lb. boneless beef sirloin steak, cut into 1″ cubes
1-1/2 cups chopped onion
1 small eggplant, cut into 1/2″ cubes (1 lb.)
1 tbsp. minced garlic
1 tsp. dried oregano leaves, crushed
1 can (14-1/2 oz.) diced tomatoes
1 can (14 oz.) Swanson(R) Beef Broth or Lower Sodium Beef Broth
1/4 cup golden raisins
3/4 tsp. pepper
1 can (19 oz.) cannellini beans, rinsed and drained
Hot cooked couscous or noodles
3/4 cup crumbled feta cheese
3 tbsp. chopped fresh mint
HEAT oil in saucepot. Add beef and cook until browned.
ADD onion and cook until lightly browned. Add eggplant, garlic and
oregano. Cook 5 min.
ADD tomatoes, broth, raisins and pepper. Heat to a boil. Cover and cook
over low heat 1 hr.
ADD beans and heat through.
SERVE with couscous. Sprinkle with feta and mint. Serves 6.
To learn more about Swanson Broth, as well as cooking tips and great seasonal recipes, or to receive a free copy of the Swanson Broth Simply Delicious Recipe Book, visit https://www.swansonbroth.com.
For more information about L’Ecole des Chefs, please visit https://www.ecoledeschefs.com or call toll-free 877.334.6464.
SOURCE Campbell Soup Company
-0- 07/29/2002
/CONTACT: Amanda Brokaw of Hunter PR, +1-212-679-6600, for Campbell Soup Company; or Jeff Bedard of Campbell Soup Company, +1-856-342-5291/
/Web site: https://www.swansonbroth.com.
https://www.ecoledeschefs.com /
