Total Time: 5 hrs
Preparation Time: 1 hr
Cook Time: 4 hrs
Ingredients
- Servings: 9
- 1 lb turtle meat or 1 lb stewing beef, lean
- 1/4 cup butter
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup carrot, diced
- 1/3 cup flour
- 1 teaspoon paprika
- 1 quart beef stock
- 1/2 cup tomato puree
- 1 garlic clove, crushed
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon worcestershire sauce
- 1 teaspoon parsley, chopped
- 1/3 cup cream sherry
- 1/4 teaspoon whole mixed pickling spice
Recipe
- 1 place turtle or beef in stock pot with 1 1/2 quarts water. bring to a boil. skim during cooking. simmer for 2 hours or until meat is tender.
- 2 strain meat from stock. dice meat into 1/4 inch pieces. set both aside.
- 3 cook vegetables in butter until onions are translucent. add beef stock.
- 4 in a small bowl, mix 1/4 cup water into paprika and flour until smooth. add tomato purée and spices.
- 5 stir into beef stock until well blended. bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- 6 strain soup.
- 7 place vegetables into food processor or blender and purée.
- 8 mix cornstarch with remaining water and blend until smooth. add to soup and cook 15 minutes, stirring, until stock is thickened.
- 9 add meat and vegetable purée.
- 10 remove from direct heat. add sherry right before serving.
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