Last updated 6/12/2012 1:08:27 AM. Recipe ID 34931. Report a problem with this recipe.
Title: Berry soup
Yield: 4 Servings
1 1/2 lb (1" thick) chuck steak;
-boned and trimmed of
3 tb Peanut oil
1 md White onion; peeled
2 -(up to)
3 c Basic brown soup stock (see
-recipe) or canned beef
1 c Blackberries; fresh or
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
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
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