Soup- Beefsteak Chowder
Source of Recipe
Yankee Magazine Cookbook
List of Ingredients
- 1/4 pound salt pork, diced
- 1 1/2 pounds top or bottom round steak, cut into 1-inch pieces
- Flour for dredging
- 5 cups beef stock
- 5 potatoes, peeled and chopped
- 1 cup milk
- Salt and Pepper to taste
Instructions
- Fry salt pork in soup kettle until crisp.Remove with slotted spoon and set aside.
- Dredge steak in flour and brown slowly in fat in kettle.
- Add stock, cover, and simmer 1 1/2 hours.
- Add potatoes, cover, and simmer 20 minutes longer or until tender.
- Add milk, stir and heat thoroughly,but do not boil. Season with salt and pepper. If desired, garnish with reserved salt pork. Serves 6 - 8
Final Comments
Recipe from: The Flavor of New England Soups, Chowders and Stews
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