Update Hungarian Mushroom Beef Soup
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Andrew Miner
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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link(href="../style2.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Hungarian Mushroom Beef Soup
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td 1 lb
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td beef stew meat
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tr
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td 4 tbsp
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td butter
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tr
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td 1
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td large onion (chopped)
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tr
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td 1 lb
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td brown mushrooms (chopped)
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tr
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td 2 tsp
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td dill weed (minced)
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tr
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td 1 tsp
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td hungarian paprika
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tr
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td 1 tbsp
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td tamari
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tr
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td 2 cups
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td beef broth
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tr
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td
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td salt & pepper
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tr
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td 3 tbsp
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td flour
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tr
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td 1 cup
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td whole milk
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tr
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td 2 tsp
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td lemon juice
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tr
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td 1 cup
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td sour cream
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section.directions
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table
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tr
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td 1
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td Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.
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td 10 min
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tr
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td 2
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td Add half the butter and sautée onions until soft and just starting to brown.
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td 3 min
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tr
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td 3
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td Add salt, pepper, dill, paprika, meat, and broth. Bring to a boil and then reduce to a simmer.
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td 1 hour
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tr
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td 4
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td While the meat is simmering, add the remaining butter to a large saucepan and heat on medium
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| until it foams.
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td 2 min
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tr
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td 5
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td Add flour to the butter and whisk until smooth. Allow to heat through.
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td 2 min
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tr
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td 6
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td Add milk and whisk thoroughly to remove all lumps. Allow to simmer while stirring continually
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| until the roux has thickened. Add to the soup pot when finished.
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td 5 min
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tr
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td 7
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td When the meat is tender, add the lemon juice, adust spices to taste, and finally stir in the
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| sour cream.
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td 2 min
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section.header
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.image(style="background-image: url('./large.png')")
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.about
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h1 Hungarian Mushroom Beef Soup
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.timing prep 25 min, cook 60 min
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.icons
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.icon.gluten-free
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.icon.serving
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| × 4
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.description.
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This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from
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the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a
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supplement to another dish.
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section.instructions
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.step
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h3 1
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.ingredients
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ul
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li
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.amount 2 tbsp
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.item olive oil
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li
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.amount 1 lb
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.item beef stew meat
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.detail.
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Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.
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.step
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h3 2
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.ingredients
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ul
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li
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.amount 2 tbsp
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.item butter (unsalted)
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li
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.amount 1
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.item yellow onion (chopped)
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.detail.
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Add butter to the soup pot and sautée the onions until soft and just starting to brown.
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.step
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h3 3
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.ingredients
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ul
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li
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.amount ~
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.item salt & pepper
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li
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.amount 2 tsp
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.item dill weed (minced)
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li
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.amount 1 tsp
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.item hungarian paprika
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li
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.amount 1 tbsp
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.item tamari (or soy sauce)
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li
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.amount 2 tbsp
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.item dry sherry
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li
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.amount 4 cups
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.item beef broth
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li
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.amount 1 lb
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.item brown mushrooms (chopped)
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.detail.
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Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned
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meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour.
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.step
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h3 4
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.ingredients
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ul
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li
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.amount 2 tbsp
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.item butter (unsalted)
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li
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.amount 3 tbsp
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.item gluten-free flour (or all-purpose)
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.detail.
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While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and
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heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it
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in completely.
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.step
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h3 5
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.ingredients
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ul
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li
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.amount 1 cup
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.item whole milk
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.detail.
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Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any
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lumps. Continue to whisk until the roux thickens and then add it to the soup pot.
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.step
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h3 6
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.ingredients
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ul
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li
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.amount 2 tsp
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.item lemon juice
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li
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.amount 1 cup
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.item sour cream
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.detail.
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Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and
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adjust the spices to taste (adding more paprika to the desired level of heat).
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section.credits.
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Recipe by David Miner
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Before Width: | Height: | Size: 152 KiB After Width: | Height: | Size: 152 KiB |
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