Title: Berry soup
 Categories: Dessert
      Yield: 4 Servings
 
  1 1/2 lb (1" thick) chuck steak;
           -boned and trimmed of
           -excess fat
      3 tb Peanut oil
      1 md White onion; peeled
           -sliced
      2    -(up to)
      3 c  Basic brown soup stock (see
           -recipe) or canned beef
           -broth
      1 c  Blackberries; fresh or
           -frozen
      1 tb Light honey
           Salt to taste
 
    This unusual dish would have been quite familiar to a Sioux family.
  It is actually a buffalo-and-blackberry stew, though good results can
  be obtained with a beef steak. I have tried to eliminate the heavy
  animal fat that would have been used in this dish by substituting
  peanut oil.
  
    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 barbecue 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.
  
    This is great with Bacon Corn Bread and Hominy Baked with Cheese.
  
  From .  Downloaded from Glen's MM