Viennese Beef Soup Food

HEARTY GOULASH SOUP

Steps:

• In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
• Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
• Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

PHO BO: VIETNAMESE BEEF NOODLE SOUP

Steps:

• For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
• Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
• For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
• Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

VIENNESE BEEF SOUP

Steps:

• Taking the white parts of the leek only, clean and thinly slice them.
• Scald bones and rinse in cold water.
• Put beef and water in a large kettle; bring to a boil.
• Add bones, salt and pepper.
• Slowly bring to a full simmer; remove any scum from the top.
• Cook over low heat, partially covered, 1 1/2 hours.
• Again remove any scum from the top.
• Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
• Remove and discard parsley, bay leaves, and bones.
• Take out the meat and cut into bite sized pieces, discarding any gristle.
• Return meat to soup.
• You may also add noodles, rice or dumplings to the finished soup.

VIETNAMESE BEEF NOODLE SOUP

Steps:

• Place broth and water in a sauce pan, home made beef stock would be excellent of course.
• Add a 3" piece of cinnamon and 1T grated ginger.
• Heat this mixture to a very low simmer and cover for about 30 minute
• Remove the cinnamon and add a thinly sliced onion, 4oz. rice or egg noodles, and soy sauce to taste.
• Simmer until the noodles are tender.
• Add the beef sirloin, and cook until beef is just done.
• Garnish the finished soup with fresh bean sprouts, fresh basil leaves, fresh cilantro leaves and diced jalapeno peppers.