Beef Stroganoff Soup
1/4 cup butter
1 pound tenderloin tips cubed
2 cloves garlic minced
12 ounces mushrooms sliced
1 large onion diced
1 cup shredded carrots
1 pint of water
1 tablespoon beef base
roux made of 1/2 cup flour and 1/2 cup butter
salt and pepper
1 pint of whipping cream
1/2 cup sour cream
1/4 cup chopped chives
In a 5 quart pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes. Add mushrooms and onions. Saute until onion is translucent. Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes. Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream. Ladle soup into bowls and top with chives. Makes 6 to 8 servings.
French Bread
Dissolve:
2 packages dry yeast in 1/2 cup warm water and 1/2 teaspoon sugar
Combine:
2 tablespoons sugar
2 tablespoons Crisco
2 teaspoons salt
2 cups boiling water
Cool to lukewarm and add yeast mixture. Stir in 7 1/2 to 8 cups flour. Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12 x 15 inch rectangle. Roll up, starting at the 15 inch edge. Place the loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.
Mix and brush on:
1 egg, beaten
2 tablespoons milk
Bake at 400F for 20 minutes.
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