2 pounds beef top sirloin, well trimmed 4 cups beef broth 2 cups chicken broth 1/2 cup butter, unsalted 2 medium carrots, grated 2 large onions, chopped 1/2 cup minced celery 2 cloves garlic, minced or pressed 1/4 cup all-purpose flour 1 cup dry red wine 1 bay leaf 1/2 teaspoon dried marjoram 1/2 teaspoon dried summer savory 1/4 teaspoon dried thyme 6 whole allspice 2 whole cloves 1/4 cup tomato puree 1 teaspoon salt, or to taste 1/8 teaspoon freshly ground black pepper 1 dash red pepper sauce 1 pinch saffron, crushed 1/2 cup heavy cream 1/4 cup dry sherry 2 tablespoons freshly squeezed lemon juice 2 tablespoons finely grated lemon zest 1 tablespoon Worcestershire sauce 1/4 teaspoon baking powder 2 tablespoons minced fresh parsley
Chop beef into small cubes, then combine beef and stocks in large kettle or stock pot. Bring to boil, reduce heat and simmer about 1 hour, skimming foam from surface as it collects.
Heat butter in large skillet over medium heat. Add carrots, onion, celery and garlic; saute until slightly softened, about five minutes. Stir in flour and cook 1 or 2 minutes more. Add vegetables and wine to kettle.
Tie bay leaf, marjoram, savory, thyme, allspice and cloves in cheesecloth bag; add to kettle along with tomato puree. Stir well. Simmer about one additional hour. Stir in salt, pepper, pepper sauce and saffron. (The amount of salt may need to be as much as 3 teaspoonfuls if there was no salt in the broth.) Simmer for one more hour. Blend in remaining ingredients except parsley. Taste and adjust seasoning if necessary. Remove cheesecloth bag.
Serve in bowls and garnish with minced parsley.
498 calories, 33 grams fat, 13 grams carbohydrates, 29 grams proteinper serving. This recipe is low in carbs.
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