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Tuesday, October 2, 2012
This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.
2 tablespoons unsalted butter
1 cup finely chopped onion
1 large leek, rinsed well and finely chopped (don't omit this ingredient it really adds to the depth of flavor)
2 carrots chopped
1 pound sirloin steak, cut into bite sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 - 1/4 teaspoon cayenne pepper depending on your heat tolerance
1 tablespoon all-purpose flour
1 quart beef stock
1 bay leaf
3 tablespoons minced fresh parsley
In a large pot, melt butter over medium-high heat. Add the onions and cook for 2 minutes. Add the leek and carrot and cook until soft, stirring frequently. Add the beef, salt, pepper and spices. Cook until the meat is no longer pink.
Make a slurry with the flour and 2 tablespoons water. Add to the pot and stirring for a minute. Add the stock and bay leaf, stir well, and bring to a boil. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
Remove the bay leaf, add the parsley, stir well. Serve with good crusty bread.
This recipe makes about 4 servings.