Beef and Vegetable Soup
Storyboard Description
Recipe from America's Test Kitchen; 1 lb. sirloin tip steaks (trimmed of fat and cut into 1/2 inch pieces), 2 tbsp soy sauce, 1 tsp vegetable oil, 1 lb. cremini mushroom (trimmed and quartered), 1 large onion chopped medium (about 1 1/2 cups), 2 tbsp tomato paste, 1 medium garlic clove minced (about 1 tsp), 1/2 c red wine, 4 c beef broth, 1 3/4 c chicken low- sodium chicken broth, 4 medium carrots cut into 2 inch pieces (about 2 cups), 2 medium ribs celery, cut into 1/2 inch pieces (about 3/4 c), 1 bay leaf, 1 tbsp unflavored gelatin (powdered), 1/2 c cold water, 2 tbsp minced fresh parsley leaves.
Texte du Storyboard
- Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
- Heat oil in large dutch oven over medium-high heat. Add mushroom and onions, cook, stirring frequently, until onions are browned and dark bits form on pan bottom, about 8-12 minutes. Transfer vegetables to a bowl.
- Add beef and cook, stirring occasionally, until liquid starts to evaporate and beef browns, 6-10 minutes.
- Add tomato paste and garlic, cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot to loosen brown bits, and cook until syrupy, about 1 to 2 minutes.
- Add beef broth, chicken broth, carrots, celery bay leaf, and browned mushrooms and onions; bring to a boil. Reduce heat to low, cover and simmer, until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
- When soup is finished, turn off heat. Remove bayleaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, serve.
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