Difference between revisions of "Beef Curry Soup"
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* 2 teaspoons [[salt]] | * 2 teaspoons [[salt]] | ||
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# In a large saucepan or pot, brown the [[beef]] cubes and [[onion]]s in [[butter]] or [[margarine]]. | # In a large saucepan or pot, brown the [[beef]] cubes and [[onion]]s in [[butter]] or [[margarine]]. | ||
# Add the [[beef stock]], [[curry]] and [[bay leaf|bay leaves]]. | # Add the [[beef stock]], [[curry]] and [[bay leaf|bay leaves]]. | ||
Latest revision as of 06:49, 14 July 2012
Description
This enticing soup originated in South Africa with the curry spice influence of the North
Ingredients
- 1 pound cubed beef stew meat
- 2 onions, chopped
- 2 tablespoons margarine
- 6 cups beef stock
- 2 tablespoons curry powder
- 2 bay leaves
- 2 potatoes, sliced
- 2 tablespoons distilled white vinegar
- 2 teaspoons salt
Procedures
- In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
- Add the beef stock, curry and bay leaves.
- Cook at low heat for 30 minutes.
- Add the potatoes, vinegar, and salt.
- Simmer for 45 minutes to 1 hour, until all is tender.
- Serve hot!!
References
[[Category:Onion Recipes
