Post by Chris in NM on Dec 8, 2004 5:52:04 GMT -6
Chris’s Steak Soup - TNT
1-½ lbs. lean ground beef, browned
2 c. diced onions
1 c. each carrots and celery, diced
1 tbl. minced garlic
4 potatoes, diced
2 cans chicken broth
1 c. red wine
1 can crushed tomatoes
2 tbl. Worcestershire sauce
1 tsp. red pepper sauce
½ tsp. black pepper
¼ c. butter
½ c. flour or cornstarch
Brown ground beef in Dutch oven over med. high heat. Add onions, carrots, celery & garlic. Cook 10 to 15 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 30 to 45 minutes to blend flavors. Meanwhile, melt butter in small saucepan then stir in ½ c. flour. Cool over med. – high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.
1-½ lbs. lean ground beef, browned
2 c. diced onions
1 c. each carrots and celery, diced
1 tbl. minced garlic
4 potatoes, diced
2 cans chicken broth
1 c. red wine
1 can crushed tomatoes
2 tbl. Worcestershire sauce
1 tsp. red pepper sauce
½ tsp. black pepper
¼ c. butter
½ c. flour or cornstarch
Brown ground beef in Dutch oven over med. high heat. Add onions, carrots, celery & garlic. Cook 10 to 15 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 30 to 45 minutes to blend flavors. Meanwhile, melt butter in small saucepan then stir in ½ c. flour. Cool over med. – high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.