Total time: 1 hour, 55 minutes | Serves 12 to 16
- 1 pound round steak, diced
- 1 cup (2 sticks) butter
- 1 cup flour
- 1 onion, chopped
- 1 large carrot, chopped
- 3 stalks celery, chopped
- 1 (28-ounce) can whole tomatoes, chopped
- 3 quarts beef stock
- 1 tablespoon Worcestershire sauce
- Salt, pepper
- 1 1/2 cups half-and-half
Step 1Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper.
Step 2Simmer 1-1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking.
Each of 16 servings:
247 calories; 722 mg. sodium; 55 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 9 grams protein; 1.25 grams fiber.
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