TCP Kitchen
Soups and Stews Stir up satisfying comfort food with a variety of ingredients BY MEGAN MYE RS, FOOD E DITOR
Soups have always been a go-to dish in my house. Virtually anything can be turned into a soup, so even when I haven’t been to the grocery store in a while, I know I can still throw something together. This Beef Bulgur Soup is an economical option, thanks to the tenderized round steak. Bulgur is a parcooked wheat grain that can be found alongside rice, quinoa and other grains. If you prefer, substitute a small pasta such as orzo or ditalini.
Beef Bulgur Soup
1 tablespoon butter 16 ounces tenderized round steak, cut into ½-inch chunks ½ cup diced onion 2 tablespoons flour 1 teaspoon salt ½ teaspoon pepper ½ teaspoon paprika ¼ teaspoon garlic powder 4 cups beef broth 2 sprigs fresh rosemary 1 cup diced carrots 1 cup diced celery ¾ cup bulgur
1. In a stockpot or Dutch oven, melt butter over medium heat. Add beef, stirring to brown on all sides. Add onion and cook until soft. 2. Mix together flour, salt, pepper, paprika and garlic powder, then sprinkle over beef and onion. Stir well to coat. Stir in beef broth, scraping any stuck bits in the pot as needed, then add rosemary. Bring to a boil, then reduce heat to low, cover and let simmer 25–30 minutes, until beef is tender. 3. Add carrots, celery and bulgur and continue to simmer, uncovered, 15–20 minutes, until vegetables are softened and grains have fully absorbed liquid. Taste and adjust salt and pepper as needed, and remove rosemary sprigs before serving. SERVES 4–6 W E B E X T R A Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Black Bean Soup.
