Beef Soup.
A dish that leans on beef from the round and minced onion.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 2 pounds of beef from the round
- 2 quarts of water
- 2 tablespoonfuls of minced onion
- 1 tablespoonful of minced carrot
- 1 tablespoonful of minced celery
- 1/2 pint of potatoes, chopped fine
- 1/2 gill of barley
- 1 clove
- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1/6 teaspoonful of pepper
- 1 teaspoonful of salt
Make it lactose-friendly
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Free the meat from fat and cut it into fine pieces. Put it in the soup pot with the cold water and heat slowly to the boiling point. Skim carefully, and set back where the soup will just bubble at one side of the pot. Wash the barley and put it on to cook in one pint of cold water. At the end of half an hour pour off the water and add the barley to the soup. When the soup has been cooking for three hours put the butter, minced onion, carrot, and celery into a frying-pan and cook slowly for fifteen minutes. Skim the vegetables from the butter and put them in the soup. Stir the flour into the butter remaining in the pan. Cook until brown, stirring all the while; then add to the soup. Now add the potatoes and salt and pepper, and cook for half an hour longer.
Nutrition (estimated, per serving)
| Calories | 443 |
|---|---|
| Protein | 36.7 g |
| Fat | 23.1 g |
| Carbs | 19.8 g |
| Fiber | 1.8 g |
| Sodium | 363 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States