 |
|
|
|
|
|
Steak Soup Recipe
1-1/2 lbs. lean ground beef
2 c. diced onions
1 c. diced carrots
1 c. diced celery
1 tbsp. minced garlic
3 cans (13 or 14 oz.) chicken broth
1 can (16 oz.) crushed tomatoes
1 tsp. red pepper sauce (can use flakes 1/2 tsp.)
2 tbsp. Worcestershire sauce
1/2 tsp. freshly ground pepper
1/4 c. margarine
1/2 c. flour
Brown meat in Dutch oven over med-high heat. Drain and rinse. Add onions, carrots, celery and garlic to meat. Cook 10-12 minutes
until vegetables are softened. Add broth, tomatoes, red pepper sauce, Worcestershire sauce and pepper; bring to a boil. Reduce
heat, cover and simmer 15 minutes. Meanwhile, melt margarine in small pan. Stir in flour. Cook over med-high heat until deep brown.
*note, it may seem like it scorches, but it needs to be dark. Whisk into soup. Cover and simmer 15 minutes more. Makes 11 cups.
Show Reviews (1)
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|