caret-down

Slowly Simmered Greek-Style Dish Takes Top Prize

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 http://www.swansonbroth.com.

For more information about L’Ecole des Chefs, please visit
http://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: http://www.swansonbroth.com.

http://www.ecoledeschefs.com /