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
- Trim the fat from the beef and cut the meat into fine pieces.
- Put the meat in the soup pot with the 2 quarts of cold water and heat slowly to the boiling point.
- Skim carefully, then move the pot to a spot where the soup will just bubble at one side of the pot.
- Wash the barley and put it on to cook in 1 pint of cold water.
- After half an hour, pour off the water from the barley and add the barley to the soup.
- When the soup has cooked for 3 hours, put the butter, minced onion, minced carrot, and minced celery into a frying pan and cook slowly for 15 minutes.
- Skim the vegetables from the butter and add them to the soup.
- Stir the flour into the butter remaining in the pan and cook until brown, stirring constantly. Add this to the soup.
- Add the potatoes, 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