Sioux Berry Soup
Yield
4 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef chuck steak
boned/trimmed |
|
| 3 | tablespoons |
peanut oil
|
|
| 1 | medium |
white onion
peeled, sliced |
*
|
| 2 | cups |
beef stock
(up to 3 cups), prefer veal stock if possible |
|
| 1 | cup |
blackberries
|
|
| 1 | tablespoon |
honey
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef chuck steak
boned/trimmed |
|
| 45 | ml |
peanut oil
|
|
| 1 | medium |
white onion
peeled, sliced |
*
|
| 473 | ml |
beef stock
(up to 3 cups), prefer veal stock if possible |
|
| 237 | ml |
blackberries
|
|
| 15 | ml |
honey
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Broil the chuck steak in the oven until brown on both sides.
In the old days this would have been done over the fire, so you might wish to quickly barbeque the meat in order to increase the flavor.
Set the meat aside to cool.
In a Dutch oven heat the oil and brown the onions.
Cut the meat into bite-size pieces and add to the pot.
Add the blackberries and enough beef stock to barely cover the meat.
Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour.
If the berries are too tart add more honey to taste.
Add salt and serve in bowls.
