Re: Creative left overs!
Originally Posted by
Silver Tabby
->
That sounds good, Bakerman. May I have the recipe, please?
I have not yet written down the exact measurements, because I usually go by sight and taste, but...
To make 2 liters of soup
1 large onion, chopped
2 sticks of celery, chopped
1 large carrot, diced
3 large cloves of garlic, minced finely
2 TBLSP butter
1 TBLSP veg oil
2 liters rich beef stock OR in a pinch 2 liters water and 3 or 4 boullion cubes
1/2 cup diced tomato, OR tomato sauce
1 1/2 cup of leftover very tender beef, chopped in small cubes
1 large Bay leaf
1 tsp blk pepper
2 tsp paprika
1/4 tsp ground thyme
1 TBLSP dried parsley
2 TBLSP red wine vinegar (never white or cider vinegar)
1/4 cup of pearl barley
saute onion and celery in the butter and oil until a light golden brown
add garlic and continue saute for 1 minute (not longer)
Add stock or water
add diced carrot
add tomato or tomato sauce
if using water, add 3 boullion cubes,
add all herbs and spices
add wine vinegar
add pearl barley
add the chopped leftover beef. Must be very tender !!!
(Never use minced beef)
Heat the a boil and then turn down to a low simmer.
When barley is done, taste and correct for salt
This is off the top of my head but it should be right
As I said above, this soup I go by taste and adjust seasoning as necessary. If you feel it needs more beef flavor add another beef boullion cube