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Thursday, April 30, 2015

O'charley's Pepper Steak Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 15-16
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons diced red onions
  • 1/3 cup diced green pepper
  • 1/3 cup diced fresh celery
  • 2 tablespoons all-purpose flour
  • 42 cups water
  • 3 beef bouillon cubes (to taste)
  • 4 cups half-and-half
  • 1 cup cooked potato, pieces (microwaved or baked)
  • black pepper
  • cayenne pepper
  • 5 ounces cooked rib eye steaks, cut up (baked or fried)
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch

Recipe

  • melt butter or margarine in a small stockpot or dutch oven set over.
  • medium-high heat. when butter foams, add onions, green pepper and
  • celery.
  • stir to coat. cook 4 to 5 minutes, or until vegetables begin to soften
  • and.
  • brown. add flour, and cook 2 to 3 minutes more, stirring often.
  • when flour smells "nutty" and is browned, add water. cover, and bring
  • to a.
  • boil. add bouillon cubes. stir until blended.
  • add half-and-half, potatoes, black pepper and cayenne pepper. simmer 15
  • to.
  • 20 minutes. add steak chunks; simmer 10 minutes. mix cold water with.
  • cornstarch. add to soup; cook to thicken. mixture will be almost thick.
  • enough to eat with a fork, and salty from the bouillon cubes. (do not
  • add.
  • extra salt.).

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