Friday, 13 July 2012

Catalan Soup

Catalan Soup

Serves 6


1 tablespoon vegetable oil

900g/2lb beef mince

2 carrots, chopped

2 onions, chopped

2 tomatoes, chopped

25g/1oz plain flour

1.2 litres/2pt hot vegetable stock

Preparation Method:

Heat the oil in a flameproof casserole dish over a medium heat. Saute the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.

Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince to the casserole.

Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

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