Prep 1 hr
Cook 4 hrs
Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!
- 1 lb turtle meat or 1 lb stewing beef, lean
- 1⁄4 cup butter
- 1⁄3 cup celery, diced
- 1⁄3 cup onion, diced
- 1⁄3 cup carrot, diced
- 1⁄3 cup flour
- 1 teaspoon paprika
- 1 quart beef stock
- 1⁄2 cup tomato puree
- 1 garlic clove, crushed
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons cornstarch
- 1⁄2 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley, chopped
- 1⁄3 cup cream sherry
- 1⁄4 teaspoon whole mixed pickling spice
- Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
- Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
- Cook vegetables in butter until onions are translucent. Add beef stock.
- In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
- Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- Strain soup.
- Place vegetables into food processor or blender and purée.
- Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
- Add meat and vegetable purée.
- Remove from direct heat. Add sherry right before serving.