| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 20 |
oz |
Beef consomme; 2 10-oz cans |
| 1/4 |
c |
Carrot; diced |
| 1/4 |
c |
Celery; diced |
| 1/4 |
c |
Onions; diced |
| 1/2 |
c |
Canned tomatoes; diced |
| 3/4 |
ts |
Kitchen Bouquet |
| 1 |
|
Beef bouillon cube |
| 1/4 |
ts |
Ground black pepper |
| 1/2 |
ts |
Flavor enhancer |
| 5 |
oz |
Frozen mixed vegetables |
| 1/2 |
lb |
Ground beef; browned and drained |
|
|
* made." –La Reyniere |
INSTRUCTIONS
1. Place the butter in a soup pot and allow to melt without browning.
2. Add flour and stir to form a smooth paste. Cook the mixture (roux)
over medium heat, without browning, for 3 minutes, stirring constantly.
3. Add the consomme to the roux and stir until smooth and lightly
thickened. Bring to a full boil.
4. Add the fresh vegetables, tomatoes and seasonings and allow to regain
a boil. Reduce the heat and simmer until the vegetables are just barely
tender. (This should take about 20 to 30 minutes.)
5. Add the frozen vegetables and browned ground steak. Simmer an
additional 15 minutes.
Recipe By : Dining In--Kansas City
Posted to EAT-L Digest 5 October 96
Date: Sun, 6 Oct 1996 19:58:19 +0000
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
NOTES : "Be sure to simmer long enough that the flavors become well
blended."
Deb * "The kitchen is a country in which
kirwan@creighton.edu * there are always discoveries to be
A Message from our Provider:
“God specializes in surprise endings”