Product Details: Our instant beef broth is made with real bouillon concentrate and real dried herbs for a distinct, unique flavor. Its hint of roasted herbs and vegetables lends a subtle richness to all kinds of dishes, without having to add more butter or oil. Can be used to make broth as strong as you like, or just stir it into your dish as a seasoning with no water at all. Adds a burst of flavor to gravies, marinades, soups, stews, rice dishes, pasta dishes and stir-fries. Fine powder consistency. Shelf-stable; no refrigeration required; great for emergency food supplies, camping, RVing, and hiking.
Broth Directions: Stir together 1 tsp. broth mix and 1 cup boiling water.
Our 1 Pound Bulk Bag (containing 16 ounces / 454 grams of product) is clear plastic bag with twist-tie closure.
Ingredients: sugar, potassium chloride, onion, maltodextrin, monoammonium glutamate, gelatin, beef fat, autolyzed yeast, silicon dioxide, caramel color, spice, disodium inosinate and disodium guanylate, dextrose, flavoring. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 1 tsp. serving. Click here for data per 100 grams.
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.48 pounds / 1 pound ≈ approx. 2.08 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Chicago Steakhouse Popcorn Seasoning, Chicago Steakhouse Seasoning, Great Chicago Fire Steak Seasoning, Bloody Mary Mix, and Scary Mary Mix.
Recipe: Low-Sodium Ranch Meatballs
Flavorful and easy stovetop meatballs to serve as an appetizer, over a bed of pasta, or on a sandwich with marinara sauce and cheese.
1 pound ground beef
2 Tbls. No Salt! Buttermilk Ranch Dip Mix OR 1 packet Buttermilk Ranch Dip Mix
2 Tbls. olive oil OR butter
3/4 cup water
1 1/2 tsp. low-sodium beef broth mix
~ Knead together beef and Ranch Dip Mix. Roll into 1" balls.
~ In a large skillet over medium heat, brown meatballs in oil on all sides.
~ Add water and beef broth mix to skillet, stir, cover, and simmer 10-15 minutes, or until meatballs are cooked through.
Recipe: Faux-Fire Grilled Salisbury Steak
1 lb. lean ground beef
1/3 cup dry bread crumbs
1 egg - beaten
1 Tbls. Gourmet Grilled Burger Seasoning
2 cups beef broth
1 lrg. onion - sliced thinly
8 oz. mushrooms - sliced thinly (optional)
3 Tbls. cold water mixed with 3 Tbls. cornstarch
~ Knead together beef, bread crumbs, egg, and Burger Seasoning with your hands just until blended. Do not over work. Shape mixture into 4 patties, about 1/2" thick.
~ In a large skillet over medium heat, brown the patties for approx. 5 minutes per side, until well browned.
~ Add broth, sliced onion, and mushrooms to skillet.
~ Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
~ Remove patties from skillet. Keep warm.
~ Bring contents of skillet to a boil over medium heat. Stir in cornstarch/water slurry. Simmer, stirring occasionally, until thickened slightly, about 2 minutes. Serve gravy over patties.