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Pam Pam East Steak Soup
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- #102976
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound round steak, chopped fine
1 medium onion, chopped fine
1 large carrot, chopped fine
3 celery stalks, chopped fine
1/2 pound butter
1 cup flour
1 can (28 ounce size) diced or pureed tomatoes
3 quarts beef stock or consomme
1 1/2 tablespoon Accent seasoning (optional)
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 1/2 cup half and half
directions
Place the meat in a stock pot or Dutch oven. Add the onion, carrot, celery, butter and flour. Mix well and cook for 10 minutes.
Add the tomatoes and stock, Accent (MSG), if using, salt, pepper and Worcestershire sauce and simmer for about 1 hour, stirring occasionally so it won't stick to the bottom of the pan. Add the half-and-half during the last 5 minutes before removing from heat.
If the soup gets too thick, add more beef stock; adjust seasonings. The soup can be frozen for later use.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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