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Steak Soup Gratinee
 
RecipeBeef Cuts
Steak Soup Gratinee
Chunks of beef simmered 'til they're spoon-tender in a rich caramelized onion broth, topped with a toasted Gruyere crouton. Winter's coming. Time to take stock and beef up your soup selections. Example: add beef to a traditional onion soup and it becomes Steak Soup Gratinee, a hearty one-dish meal. The same principle works in reverse. All kinds of popular beef dishes can be "souped up." How about Beef Bourgignonne Soup, Beef Curry Soup, Beef Stroganoff Soup or even an Asian-style Beef Stir-Fry Noodle Soup? Winter's coming. Time to take stock and beef up your soup selections. Example: add beef to a traditional onion soup and it becomes Steak Soup Gratinee, a hearty one-dish meal. The same principle works in reverse. All kinds of popular beef dishes can be "souped up." How about Beef Bourgignonne Soup, Beef Curry Soup, Beef Stroganoff Soup or even an Asian-style Beef Stir-Fry Noodle Soup?
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. In a large pot, brown beef in oil in batches over medium-high heat. Season with pepper; reserve.

Cover and simmer slowly until beef is tender, 1-1/2 to 2 hours. Remove bay leaves.
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch6 pounds
Vegetable oil6 tablespoons
Ground black pepper as needed
  
2. Melt butter in large 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.

Melt cheese under salamander until bubbly and golden. Garnish with chives or parsley, if desired.
Butter4 ounces
Onions, thinly sliced10 1/2 pounds
Garlic puree2 tablespoons
All-purpose flour2 1/2 ounces
Beef broth1 1/2 gallons
Dry white wine1 1/2 cups
Whole bay leaves2
  
3. For each serving, to order: Portion 1-1/2 cups soup into each bowl. Stir in 1-1/2 teaspoons brandy or Madeira, if desired. Top with 1 slice bread and cover with 1 ounce cheese.
Brandy or Madeira, optional3/4 cup
French bread slices, 1/3-inch thick, toasted24 slices
Gruyere cheese, shredded1 1/2 pounds
Chopped chives or parsley, optional na
Alternate Fresh Beef Cuts:  
Beef Chuck, Shoulder Clod (IMPS/NAMP 114, 114C) na
Beef Chuck, Chuck Roll, netted (IMPS/NAMP 116A) na
Round, Bottom (Gooseneck), Heel Out (IMPS/NAMP 170A) na
Beef Round, Outside Round (Flat) (IMPS/NAMP 171B) na


Nutrition information per serving: 621 calories; 24 g fat(11 g saturated fat; 9 g monounsaturated fat); 96 mg cholesterol; 1368 mg sodium; 58 g carbohydrate; 5.0 g fiber; 40 g protein; 13.6 mg niacin; 0.6 mg vitamin B6; 2.3 mg vitamin B12; 5.3 mg iron; 38.8 mg selenium; 6.4 mg zinc; 107.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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