Prep 15 mins
Cook 1 hr 30 mins
This recipe comes from the Pam Pam Restaurant in San Francisco. It was in a local recipe pamphlet.
- 1 lb round steak, finely chopped
- 1 onion, pureed
- 1 large carrot, pureed
- 3 stalks celery, pureed
- 1⁄2 lb butter
- 1 cup flour
- 3 1⁄2 cups tomatoes, diced or
- 2 cans stewed tomatoes, unseasoned
- 3 quarts beef stock
- 1 pinch salt
- 1 pinch pepper
- 1 1⁄2 tablespoons Accent seasoning
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 cups half-and-half
- Braise the meat and onion in a large pot.
- Add all vegetables except tomatoes, butter, and flour.
- Mix well and cook for 1 minutes.
- Add tomatoes, beef stock, and all spices.
- Simmer for about 1 hour, stirring frequently.
- Add cream the last 5 minutes before removing from heat.
- If mixture is too thick, add more beef stock and adjust seasonings.
- This soup freezes well too.
I was a flight attendant in the '70's and 80's and fondly remember going to Pam Pam's when I had a San Francisco layover. Thanks so much for sharing this wonderful recipe. After all these years, I still love it! It's rich and hearty, so if you're dieting, save this recipe for a special occasion.
This soup is super hearty!!!
This soup reminds me fondly of my childhood, going to dinner, into the "City" with my family. I was given a postcard with the recipe before the restaurant closed. I made it a few times and loved it. I, however, lost the card in a move many years ago. I'm delighted to get it, and can't wait to make it again. Thank you so much.