Meat & Potatoes Soup
- 3 tablespoons oil, in all
- 1 pound steak, in bite-sized chunks
- 1 yellow onion, sliced, about 2 cups
- 4 cloves garlic, sliced
- 1 tablespoon dried leaf basil
- ¼ teaspoon white pepper
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/2 pound coarsely chopped potatoes
1. In a 3-quart Dutch oven or heavy-bottomed soup pot, heat the 1 to 2 tablespoons of the oil over medium heat. In the meantime lightly dry the venison chunks with paper toweling. (It will help the meat brown better.) Brown the meat, in batches if you need to so as not to crowd the pan, about 6-7 minutes per batch. Transfer the browned meat to a bowl, and add the rest of the oil. When it is sizzling, brown the onion about 6-7 minutes until the edges start to brown.
2. Once the onion has browned, add the meat back into the pot and stir in the garlic, basil and white pepper. Once you start smelling their aroma, add the broth and tomato paste. Give the pot a stir, scraping up the tasty bits from the bottom, created while browning the meat. Add the potatoes, then cover the pot, bring it to a low boil, then turn the heat down to a simmer. Cook about 45 minutes or until the meat is tender. (No less than 45 minutes, though, so the flavors can develop.)
Check out more of my mouth-watering recipes in my affordable wild game cookbooks.