Creamed Beef and Pasta Soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

For the broth :

300 g. slab of beef campto or any stewing beef
1 whole onion
1 whole garlic, pierced in several sections
1 bay leaf
4-5 peppercorns
1 whole carrot
a bunch of leeks or onion leaves

To complete the dish :

250 g. of pasta (shell or macaroni)
1 large carrot, cut into 1/2″ cubes
3/4 c. of corn kernels
1 large white onion, chopped
1 pack of cream of mushroom soup (good for 4 cups when cooked)
1 tbsp. of butter
1 c. of milk or cream
salt and pepper

Cooking procedure :

Place the beef in a large casserole. Cover with water and add the spices and vegetables. Bring to a boil, removing scum as it rises. Cover and simmer for 2 hours or until fork tender. Alternatively, ppressure-cook for an hour. Cool the beef completely. Strain the broth. Measure 5 cups and freeze the rest for later use.

When cool, cut the beef into 1/2″ cubes. Set aside.

Melt the butter in a large casserole. Saute the onions until soft. Pour in 4 cups of the strained broth. Bring to a rolling boil. Add the pasta. When the pasta is half-done, add the carrot cubes, the corn kernels and the beef. Season with salt and pepper. Dissolve the soup mix in the remaining cup of broth. When the pasta is completely cooked, pour in the soup mixture, stirring. Cook over medium heat until the broth has thicked slightly. Turn off the heat. Pour in the milk or cream and stir well. Serve at once.

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December 10, 2003  Print This Post   
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