Description Edit

Ingredients Edit

• butter - 25g (1 oz),
• Onion - 1 small,finely chopped,
• leek - 1 green only,chopped,
• carrot - 1 small diced,
• Stewing Steak - 350g (12 oz),
• flour - 1 tbsp,
• beef stock - 1.4 litres (2* pints),
• bouquet garni - 1,
• parsley - 1 tbsp, chopped.

Directions Edit

1. Melt butter in a large pan and cook the Onion for 1–2 minutes. Add the leek and carrot, cover and allow to sweat for about 5 minutes. Add the Beef and stir until it is browned.

2. Add the flour to a little of the stock to make a paste. Add this mixture along with the rest of the stock to the pan. Bring everything to a boil. Add the bouquet garni, cover and simmer very gently for 2 hours.

3. Remove the bouquet garni. Liquidise the soup and serve garnished with parsley.

Other Links Edit

See also Edit