English Beef Soup Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1/2 cup: Cooked barley,
1/2 lbs: Lean beef, cut in 1" cubes
4 tbsp: Unbleached all-purpose flour,
1 Small: onion, sliced rings
1 cup: Cold water,
4 Stalks: celery, chopped
2 tbsp: Tomato catsup,
2 Quarts: beef broth,
1/2 tsp: Worcestershire sauce,
1/2 cup: Chopped carrots,
Salt and pepper to taste,
Directions:
In a large soup pot, heat the oil and brown the beef and onion. Drain
off the fat. Add the celery and beef broth. Simmer, covered, for
1-1 1/2 hours, or until the meat is tender.
Add the carrots and barley and simmer for 20 minutes. In a small
bowl, blend the flour and cold water. Slowly add the flour mixture
to the soup pot and cook for 5 minutes, stirring frequently. Add the
catsup, Worcestershire sauce, salt and pepper. Stir well and serve
Submitted By STEWART HOPPER On 11-13-94
Source from luhu.jp
off the fat. Add the celery and beef broth. Simmer, covered, for
1-1 1/2 hours, or until the meat is tender.
Add the carrots and barley and simmer for 20 minutes. In a small
bowl, blend the flour and cold water. Slowly add the flour mixture
to the soup pot and cook for 5 minutes, stirring frequently. Add the
catsup, Worcestershire sauce, salt and pepper. Stir well and serve
Submitted By STEWART HOPPER On 11-13-94
Source from luhu.jp