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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This recipe comes from the Pam Pam Restaurant in San Francisco. It was in a local recipe pamphlet. Ingredients:
1 lb round steak, finely chopped |
1 onion, pureed |
1 large carrot, pureed |
3 stalks celery, pureed |
1/2 lb butter |
1 cup flour |
3 1/2 cups tomatoes, diced or |
2 cans stewed tomatoes, unseasoned |
3 quarts beef stock |
1 pinch salt |
1 pinch pepper |
1 1/2 tablespoons accent seasoning |
1 tablespoon worcestershire sauce |
1 1/2 cups half-and-half |
Directions:
1. Braise the meat and onion in a large pot.
2. Add all vegetables except tomatoes, butter, and flour.
3. Mix well and cook for 1 minutes.
4. Add tomatoes, beef stock, and all spices.
5. Simmer for about 1 hour, stirring frequently.
6. Add cream the last 5 minutes before removing from heat.
7. If mixture is too thick, add more beef stock and adjust seasonings.
8. This soup freezes well too.
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