Ingredients:
3 lbs select steak
flour
3 tablespoons butter
5 small carrots or 3 large carrots
1 medium turnips
1 large yellow onions
0.5 (12 ounce) bottles dark beer ( porter or stout are best, Attention Folks who don’t cook with Booze Beer is NOT a NECESSARY INGREDIE)
5 cups grain ( I use a combination of Millet, Bulgar, Buckwheat or Barley…nice hearty grains that take a long tim)
1 gallon beef bouillon
1 (28 ounce) cans crushed tomatoes
salt
pepper
thyme
sage
catsup
2 bay leaves
Directions:
Cube the steak, removing the fat if you like a”leaner” meal.
Chop the onion.I usually cut it into large chunks because the onion will sit in boiling water for a long time.
Saute the Onion in 1 tbs of butter.When it is done, dump it into the biggest stock pot you got.
While the onions cook, dredge the cubed meat in flour with a little salt, cracked pepper, sage and thyme in it.
Fry the steak quickly in the rest of the butter.You want to brown the meat slightly on all sides.
This is when I add the beer.It adds some sugar, so if you don’t want to add beer use some other sweetener.More carrots, or some molasses works well.
Pour a gallon of beef boullion into the big old stock pot.(I use beef boullion paste with boiling water. You can use cubes, or cans.) Add to the water 1 carrot.Heat the water on high until it’s boiling.
Chop (into sizable pieces) the turnip, and carrots.
When the water boils, in go the veggies, some pepper, a couple of tablespoons of catsup, the can of tomatoes, thyme, bay leaves and the grain.
When the soup boils again, turn it down and let it simmer for at least an hour.
I like to add some freshly pressed garlic right before I serve it, not everyone does.
I also like to serve it with a crouton on top.(Put the soup into oven proof bowls with a thick slice of hearty bread on top of each, w/ cheese on top. Heat the bowls in the oven until the bread is toasted and the cheese is melty.).
Servings: 20
Time preparation: 25 min.
Time total: 85 min.