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Post by flashgordon on Jan 8, 2012 9:23:52 GMT -5
Ingredients: 2 lb beef tips, browned 3 medium onions, peeled and chopped 1 bunch of celery, chopped medium dice 5 cups beef stock or broth 4 cups water 1 Tbsp caraway seeds Salt and white pepper to taste 2 (16 oz) can diced tomatoes, drained 4 potatoes, peeled and diced 1/4 cup fresh parsley, chopped fine for garnish Sour cream for garnish Instructions: Bring stock and water to boil, add chopped onions, celery, canned tomatoes, caraway seeds, salt and pepper to stock. Add browned beef tips and diced potatoes and simmer for 45 minutes or until meet is fork tender. Ladle into bowls and top with sour cream and parsley. Doctor this recipe as you see fit......enjoy!  |
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Post by Deleted on Jan 8, 2012 11:33:21 GMT -5
Sounds mighty tasty, Bob. I've never used carraway seeds, what type flavor do they have?
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Post by Dakotadove on Jan 8, 2012 12:09:52 GMT -5
Will definitely try this Bob. Sounds yummy
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Post by aRMY83 on Jan 8, 2012 14:17:36 GMT -5
Bring on the soup bowls, as rON is ready  and thank ya Robert for sharing this with us. Cheers buddy...  |
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Post by flashgordon on Jan 8, 2012 18:48:43 GMT -5
Sounds mighty tasty, Bob. I've never used carraway seeds, what type flavor do they have? That's a very good question JJ. I had to go to the chef in the family, aka Laurie and she said the best comparison would be the taste/smell of Rye Bread. Hope that helps. |
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Post by flashgordon on Jan 8, 2012 19:12:41 GMT -5
Update:
Had the soup this evening and while it was a very nice soup, Laurie said she would cut the amount of water from 4 cups to 3 cups.
She felt it took away from the beef stock flavor.
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Post by Dakotadove on Jan 9, 2012 8:52:26 GMT -5
Will change that on the recipe Bob. Anxious to try this.
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Post by Deleted on Jan 9, 2012 12:51:33 GMT -5
Thanks for the info, Bob. I love rye bread.
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