Post by Chris in NM on Sept 14, 2002 8:21:13 GMT -6
Steak SoupBrown 1 1/2 lbs. lean ground beef in Dutch oven, using butter or oil, over medium-high heat. Add 2 C. diced onions, 1 C. each diced carrots and celery, 4 potatoes - peeled and diced, 1 Tbl. minced garlic. Cook 10 to 12 minutes or until vegetables are softened and beef is browned.
Add 2 cans (13 3/4 oz. or 14 1/2 oz.) cans chicken broth, 1 can (measured) of your choice of wine, 1 can (16 oz.) crushed tomatoes, 2 Tbl. Worcestershire sauce, 1 tsp. red pepper sauce and 1/2 tsp. freshly ground black pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes or so.
Meanwhile, melt 1/4 c. butter or margarine in small saucepan; stir in 1/2 c. flour or corn starch. Cook over medium-high heat, stirring until deep brown. Whisk into soup: cover and simmer 15 minutes more. Makes 11 c.