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Wednesday, January 20, 2010

Beef Noodle Soup

I love soup in the winter – it is one of my favorite meals. Soup has to be one of the greatest food items ever created. Yum! Anyway, I thought I might try to make beef noodle soup. This time, though I was looking for a creamier soup. After talking to my friend, Dot, I decided dredge my beef in seasoned flour and sauté it in olive oil, much like I did for the stroganoff I made last week.

It worked like a charm! I had soup was thick and creamy without adding a roux or a slurry. Cooking the this way added a different texture and flavor that really complimented the soup.

Beef Noodle Soup

3lbs beef – your choice
½ to 1 cup flour
2 tsp plus 1 tbsp steak seasoning
1 tsp each garlic, salt and pepper
2 tbsp olive oil plus 2 tbsp
1 onion diced
4 cloves garlic, minced
2 carrots, diced
4 stalks celery, diced
1 cup red wine
3 quarts beef stock
¾ lb short noodles
½ cup heavy cream
Shredded cheddar cheese, optional

Cut meat into bite size pieces. Dredge in flour that has been seasoned with steak seasoning, garlic, salt and pepper. Sauté beef in olive oil until browned. Remove from pan – set aside.

Add more oil to the pan, sweat out onions and celery for 5 minutes. Add carrots and garlic, sauté for 5 more minutes or until softened. Add steak seasoning.

Deglaze pan with red wine, being sure to scrape up any brown bits on the bottom of the pan. Add meat and stock to pan, bring to a low boil and simmer for 3 minutes. Soup should be thickening during this time.

Bring back to a low boil, add noodles and cook until noodles are dome. Stir in heavy cream. Season with salt and pepper. Serve with cheddar cheese.


Anonymous said...

I f a soup is a little thin I add just a little roux. Not enough to make a gravy. Just enough to get the "mouth-feel"

Katie's blog said...

Me too. I wanted to try thickening the soup differently this time.