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03 January 2013,01:28 by
D.Sumithra

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BEEF SOUP WITH SHERRY

This creamy and mouthwatering dish is a simple and elegant perfect to try, by adding onion and other vegetables to the melted butter plus the flour for maintaining the firmness of ingredients. Adding equal amount of jelly and sherry to the soup justto become a little fluffy for better appearance and eye catching presentation. Good for 8 people easy to made and less preparation.
Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Melt the butter in a saucepan.
  • Add the onion, carrot, celery, beef and game, cook slowly for 10 minutes, then sprinkle with the flour.
  • Cook for a further 5 minutes, then slowly add the stock, together with the bay leaf, peppercorns and salt.
  • Simmer for 1 hour. Add the red currant jelly and sherry or port, and let the soup stand for at least 4 hours.
  • Remove the bay leaf, and put the soup through a blender.
  • Reheat and simmer for 10 minutes, and serve.

INGREDIENTS

  • 150 grams butter 
  • 3 onion, peeled and diced 
  • 1 carrot, peeled and diced 
  • 1 celery stalk, washed and diced 
  • 500 grams rump steak diced
  • 450 grams diced meat 
  • 50 grams plain flour
  • 1 litre of Basic Beef Stock
  • 1 bay leaf
  • 8 black peppercorns
  • A pinch of salt
  • 4 tablespoons redcurrant jelly
  • 150 ml cream sherry or vintage port

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