Or Romanian Beef Soup.
Wow - this recipe was recommended by a friend, and it is to die for.
Easiest thing you'll ever make.
Broedlaewend
Ingredients
900g beef, cut into thin strips (I bought a chuck roast - it worked beautifully)2 large onions, chopped
3 tbsp olive oil
1.5l beef stock (I used two large boxes of broth - it was the perfect amount)
6 large potatoes, cubed
salt and freshly-ground black pepper, to taste
2 medium bay leaves
6 tbsp plain flour
2 tbsp vinegar
2 tbsp cream
1 tbsp fresh parsley, chopped
Preparation:
"Heat the oil in a pan and use to fry the onions for about 8 minutes, or until soft. Add the meat and fry, stirring frequently, for about 5 minutes more, or until well browned. Now add the sock, bring to a simmer and cook for 1 hour before adding the potatoes and bay leaves. Season with salt and black pepper then return to a simmer and cook for 20 minutes more. Remove about 150ml of the stock from the soup and slowly whisk into the flour until smooth.
Now return the flour mixture back to the soup, stirring briskly to combine. Return to a simmer and cook for 3 minutes before taking off the heat and stirring-in the vinegar, cream and parsley. Ladle into soup bowls and serve."
I followed the recipe pretty strictly, other than not measuring my ingredients, which you already know I don't do anyway. The only small variations I made were to cook the entire thing in my big cooker, rather than a big skillet or dutch oven. Also, at the end, I turned the heat way down, added the cream and vinegar, and then allowed it to warm for about 20 more minutes.
We served it with wheat rolls, and it was absolutely a major hit with the family. Curt barely got enough for his lunch today; the J Crew actually argued to the death over who got the leftovers.
