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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A good soup from the RSVP section of Ladies Home Journal. Ingredients:
1/2 lb boneless beef top sirloin steak, cut into 1/4-inch dice |
2 tablespoons flour |
2 tablespoons butter |
1 celery rib, chopped |
1 carrot, chopped |
1 onion, chopped |
1 tablespoon garlic, chopped |
1/2 teaspoon thyme |
1/2 teaspoon white pepper |
2 (14 1/2 ounce) cans beef broth |
1 (28 ounce) can whole tomatoes with juice, chopped |
1 cup water |
1/2 teaspoon salt |
1 (9 ounce) package beef ravioli, refrigerated |
2 tablespoons flour |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Toss sirloin, and 2 tablespoons flour in bowl. Melt 2 tablespoons butter in large Dutch oven over medium-high heat. Cook until beef is browned; transfer with slotted spoon to bowl.
2. Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned.
3. Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add beef ravioli; cook 10 minutes, stirring occasionally.
4. Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.
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