Beef Noodle Soup

By cindygwest

Ingredients

• 2 cups diced onion
• 2 cups celery, sliced
• 1/2 cup diced carrot
• 1 t. minced garlic
• 1/2 t. each black pepper, dried thyme, oregano, and basil
• 1 T. olive oil
• 1/4 cup Madiera or dry sherry
• 6 cups low sodium beef broth
• 1 T. Worchestershire sauce
• 1 T. soy sauce
• 1 pound top sirloin, cut into 1/2 inch cubes
• 3 cups dry kluski or egg noodles (6 ounces)
• 2 T. butter
• 2 T. flour
• 2 T. tomato paste
• 1/2 cup chopped fresh parsley

Details

Servings 9

Preparation

Step 1

Sweat onion, celery, carrot, garlic, pepper, thyme, oregano, and basil in oil in a large pot over medium heat, 10 minutes, stirring occasionally.

Deglaze pot with Madeira and simmer until nearly evaporated. Increase heat to medium-high, stir in broth, Worcestershire, and soy sauce; bring to a boil. Add beef, reduce heat, and simmer 10 minutes. Stir in noodles, cook 5 minutes.

Melt butter in a saucepan over med-low heat. Whisk in flour and tomato paste, and cook 2 minutes. Add 1 cup liquid from the soup to the butter mixture, whisk until smooth, then pour into soup. Increase heat to med-high, bring to a boil, and simmer until soup thickens and noodles are tender, 2 - 3 minutes. Stir in parsley before serving.