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Mains, Soups

Pam's easy steak soup

Pam's easy steak soup
Robert Gauthier / Los Angeles Times

Dear SOS: You once published the steak soup from the Pam Pam Restaurant in San Francisco, which closed years ago. Could you publish it again? Kyle Anne Falco Newtown, Conn. Dear Kyle: Maybe you're not into leftovers. So here's a ... Read more

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.


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