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Steak Soup Gratinee
1 Min Read
Diane Ridge
YIELD: 24 servings
6 lbs. beef for stewing (IMPS/NAMP 135A) cut into 1" cubes
6 Tbsps. vegetable oil
Ground black pepper, as needed
4 oz. butter
10 1/2 lbs. onions, thinly sliced
2 Tbsps. garlic puree
2 1/2 oz. all-purpose flour
1 1/2 gals. beef broth
1 1/2 cups dry white wine
2 whole bay leaves
3/4 cup brandy or Madeira (optional)
24 slices French bread slices, 1/3"thick, toasted
1 1/2 lbs. Gruyere cheese, shredded
Chopped chives or parsley, for garnish, optional
In a large pot, brown beef in oil in batches over medium-high heat. Season with pepper; reserve to another pot.
Melt butter in same pot over medium heat. Add onions and garlic. Cook slowly, stirring often until browned and caramelized, about 30 minutes. Stir in flour and cook 5 minutes. Return beef to pot. Add broth, wine and bay leaves.Cover and simmer slowly until beef is tender, 11/2 to 2 hours. Remove bay leaves.
For each serving, to order: Portion 11/2 cups soup into each bowl. Stir in 11/2 tsps. brandy or Madeira, if desired. Top with 1 slice bread and cover with 1 oz. cheese. Melt cheese under salamander until bubbly and golden. Garnish with chives or parsley, if desired.
Recipe from the National Cattlemen's Beef Association.
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