Quantities Ingredients
1 lb.
|
Sirloin tip steaks, trimmed of excess fat and cut into 1/2 inch pieces
|
2 Tbsp.
|
Soy sauce
|
1 tsp.
|
Vegetable oil
|
1 lb.
|
Cremini mushrooms, stems trimmed, caps wiped clean and quartered
|
1 large
|
Onion, chopped medium (about 1 1/2 cups)
|
2 Tbsp.
|
Tomato paste
|
1 medium
|
Garlic clove, minced or pressed through garlic press (about 1 teaspoon)
|
1/2 c.
|
Red wine
|
4 c.
|
Beef broth
|
1 3/4 c.
|
Low sodium chicken broth
|
4 medium
|
Carrots, peeled and cut into 1/2 inch pieces (about 2 cups)
|
1
|
Bay leaf
|
1 Tbsp.
|
Unflavored powdered gelatin (optional)
|
1/2 c.
|
Cold water
|
2 Tbsp.
|
Minced fresh parsley leaves
|
Table salt and ground black pepper
|
Preparation Procedures:
1. Combine beef and soy sauce in medium bowl, set aside for 15 minutes.
2.
Heat oil in large Dutch oven over medium-high heat until just smoking.
Add mushrooms and onion, cook stirring frequently until onion pieces are
brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer
vegetables to bowl.
3. Add beef and cook stirring occasionally until liquid evaporates and meat starts to brown, 6 to 10 minutes.
Add tomato paste and garlic, cook stirring constantly until aromatic,
about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon
to loosen browned bits and cook until syrupy, 1 to 2 minutes.
4.
Add beef broth, chicken broth, carrots, celery, bay leaf, browned
mushrooms and onion, and bring to boil. Reduce heat to low, cover and
simmer until vegetables and meat are tender, 25 to 30 minutes. While
soup is simmering sprinkle gelatin over cold water and let stand. When
soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture
and stir until completely dissolved. Stir in parsley, adjust seasonings
with salt and pepper, and serve.
Yield: Serves 6