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Even though it was warm on Monday, I still made one of my favorite winter soups.
I’ve been making this steak soup for almost 20 years. It’s very different from any other soup I make, and Reggie and I really enjoy it.
The soup is neither difficult nor time-consuming, but it does involve several steps.
First you have to make the soup’s flavorful broth, starting with a roux. The vegetables cook in the broth as it thickens. A few minutes into this process, you will realize what makes this recipe so good: it’s the rich beef broth that’s flavored with butter, Worcestershire sauce and red wine vinegar. Oh my goodness, it smells so good as it cooks.
While the broth simmered in a covered pot Monday evening, I browned the beef. I like using ground round or ground sirloin for this soup, but the grocery store had neither, and I was not interested in going to a second grocery store at 4:30 in the afternoon. So I bought lean ground beef. It changes the flavor some, but it is still delicious.
Once the ground beef has been cooked and rinsed (yes, I rinse off the extra fat from ground beef), I added it to the broth and let it simmer for almost 30 minutes.
I probably taste-tested the soup a few times too many on the pretext of making sure the carrots were done.
A few times when I’ve cooked this soup, I’ve also made yeast rolls to go with it. But that wasn’t happening on a Monday evening. Instead, I picked up some rolls from the grocery store.
They were delicious for dipping in our hot soup.
If we have anymore cold days this winter, make it then. But, I promise, it’s good on warm days as well.
Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.