Beef + Noodle Soup
This soup/main entree was such a hit. The dish was flavorful, easy to make, and definitely became a make-again for us. Stemming from Cuisine Tonight's Cuisine Soups, Stews, & Chilies, the list of ingredients might seem a bit long and bothersome, but don't let that fray you, it was worth the time. Furthermore, the recipe listed 4 servings, but it actually made 5 instead. I served this yummy goodness with crusty bread.
- 2 cups diced onions
- 2 cups sliced celery
- 1/2 cup diced carrots
- 1 tsp minced fresh garlic
- 1/2 tsp black pepper
- 1/2 tsp each dried thyme, basil, and oregano
- 1/2 tsp dried basil
- 1 tbsp olive oil
- 1/4 cup Madeira or dry sherry
- 6 cups low-sodium beef broth
- 1 tbsp each Worcestershire sauce and low-sodium soy sauce
- 1 lb top sirloin, cut into 1/2-inch cubes
- 3 cups dry kluski or egg noodles (6oz)
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 tbsp tomato paste
- 1/2 cup chopped fresh parsley
- Sweat onions, celery, carrot, garlic, pepper, thyme, basil, and oregano in oil in a pot over medium heat, stirring occasionally, 10 minutes.
- Deglaze pot with Madeira and simmer until nearly evaporated. Increase heat to medium-high, stir in broth, Worcestershire, and soy sauce, and bring to a boil. Add sirloin, reduce heat, and simmer 10 minutes. Stir in noodles; cook 5 minutes.
- Melt butter in a small saucepan over medium-low heat. Whisk in flour and tomato paste, and cook 2 minutes. Add 1 cup liquid from the soup to the butter mixture, whisk until smooth, then pour into soup. Increase heat to medium-high, bring to a boil, and simmer until soup thickens and noodles are tender, 2-3 minutes. Stir in parsley before serving.