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1/2 pound beef, cut into 1" cubes
Melt the margarine and fry the meat and vegetables until lightly browned. Sprinkle in the flour and cook until brown.
Gradually stir in the stock; bring to boil, add the herbs and simmer for 2 hours or until meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1/2 pound mutton, cut into 1" cubes
2 ounces margarine or 2 tablespoons cooking oil
6 ounces sliced onions
4 ounces sliced carrots
2 ounces flour
4 pint beef stock
Small handful whole herbs (celery, thyme, parsley, bay leaf) tied in leek leaves
Salt and cayenne pepper
5 ounces Madeira
At the time of the Queen's Jubilee in England, a member of one of my other lists (not a particularly food-related list, either) posted this recipe. She commented at the time that lamb could be used to substitute for mutton, and that the whites parts of leeks could be used in place of the onions or part of the onions. She said this was a favorite recipe in her mother's household. (So it's TNT, just not by me.) I am assuming it feeds four to six, based on ingredients. If substituting leeks, this should use up a respectable number of them. (I usually figure 3/4 cup equals a whole onion, if that helps.)