Saturday, January 16, 2010

Beefy Beef and Vegetable Soup

1 lb Tri-Tip steak cut into 1/2" cube
2 Tbsp Soy or Tamari Sauce
1 tsp Olive Oil
1 Large Onion chopped
1 lb Mushroom chopped
2 clove Garlic minced
2 Tbsp Tomatoe paste
1/2 cup red wine (perhaps a nice Beaujolais Villages)
4 cup Beef broth
1 3/4 cup Chicken broth
2 Carrot chopped
2 Celery chopped
1 Bay leaf
1 Tbsp Gelatin
1/2 cup cold water

Bloom Gelatin in 1/2 cup cold water

Marinate Beef in Soy sauce

Chop Onions


Carrots & Celery

Saute Onions & Mushrooms well in 1 tsp Olive Oil. (8-12 min) Remove from pot.

Sear Beef until well browned. (6 minutes ish)

Add in Minced Garlic, Tomatoe paste, Red Wine, Beef Broth, Chicken Broth, Carrots, Celery and Bay leaf as well as the Mushrooms & Onions. Bring to a light boil and simmer for 25 Minutes. When soup is ready remove from heat and stir in Gelatin until dissolved. This step is essential in creating that smooth mouth feel... Garnish with fresh chopped Parsley and serve.


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