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This is nice when it's chilly out. It came from a cooking magazine that I subscribe to. I have NEVER cooked anything out of it that wasn't fabulous. YAY, Cooks Illustrated!!
- 1 lb sirloin tip steak, fat trimmed, and cut into 1/2 inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 lb cremini mushroom, stems trimmed, caps cleaned and quartered
- 1 large onion, chopped (1 and 1/2 cups)
- 2 tablespoons tomato paste
- 1 medium garlic clove, minced (about 1 tsp)
- 1⁄2 cup red wine
- 4 cups beef broth
- 1 3⁄4 cups low sodium chicken broth
- 4 medium carrots, peeled and cut into 1/2 inch pieces (about 2 cups)
- 2 medium celery ribs, cut into 1/2 inch pieces (about 3/4 cup)
- 1 bay leaf
- 1 tablespoon unflavored gelatin
- 1⁄2 cup cold water
- 3 tablespoons minced fresh parsley
- table salt & fresh ground pepper
- Combine beef and soy sauce in medium bowl;set aside for 15 minutes.
- Heat oil in large Dutch oven over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes. Transfer vegetables to bowl.
- Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes. Add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
- Add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simering, sprinkle gelatin over cold water and let stand.
- When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.