steak soup
(1 rating)
The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800's, in the County of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemist – John Lea and William Perrins – made up the first batch of the sauce. The pair found the taste unpalatable, and simply left the jars in their cellar. A few years later, they stumbled across them and decided to taste the contents again. To their delight the aging process had turned it into a delicious savory sauce.
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(1 rating)
yield
4 Bowls
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For steak soup
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1 1/2 lblean ground beef
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1 Tbspvegetable oil
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1 cdiced onion
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1/2 cdiced celery
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2 cloveminced garlic
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1 cdiced potato
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1 box(10 oz) frozen mixed vegetables
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1 can(14 oz) tomatoes, including liquid
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4 cbeef stock
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1 Tbspworcestershire sauce
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1/2 tspblack pepper
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salt to taste
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1 1/2 cpasta, small size such as small shells or elbow (optional)
How To Make steak soup
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1In a large pot brown the ground beef. While meat is cooking place potatoes in a small pan; cover with water and cook until crisp tender, drain.
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2When meat is cooked remove from pot and drain fat. Add oil to pan; cook onion and celery until tender, add garlic, cook for 1 additional minute.
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3Return meat to pot and add remaining ingredients including potatoes. Do not add salt until everything is heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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