Sunday, October 2, 2011

31 Days in the Kitchen--Day 2


STEAK SOUP

1 stick butter

½ c. all-purpose flour

40 oz. beef broth

¼ c. diced fresh carrots

¼ c. diced fresh celery

¼ c. diced fresh onions

½ cup canned tomatoes, chopped

¼ tsp. ground black pepper

1 Tablespoon Kitchen Bouquet Browning Sauce

¾ tsp. seasoning salt

1 pkg. frozen mixed vegetables

1 lb. ground chuck, browned and drained

Place butter in a soup pot and allow to melt without browning. Add flour to butter and stir to form a smooth paste. After mixture is smooth, cook over medium heat, without browning for 3 minutes, stirring constantly.

Add the broth to the flour-butter mixture and stir until smooth and lightly thickened. Bring to a full boil.

Add vegetables (except frozen vegetables), seasonings, and the tomatoes; return to boil. Reduce heat and simmer until vegetables are just barely tender (20 to 30 minutes).

Add frozen vegetables and browned ground beef. Simmer an additional 15 minutes. Be sure to simmer long enough that the flavors become well blended.

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