Ingrédients pour Beef And Ravioli Soup
- 1 lb boneless beef top sirloin steak
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 celery stalks
- 1 carrot
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 pinch white pepper
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup plus 2 tablespoons water
- 1/2 teaspoon salt
- 1 (25 ounce) package beef ravioli
- 1 tablespoon cornstarch
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Comment préparer Beef And Ravioli Soup
- In a bowl, toss 1 lb sirloin steak, cut into 1-inch cubes, with 2 tablespoons all-purpose flour.
- Melt 2 tablespoons butter in a large Dutch oven over medium-high heat.
- Add the beef to the Dutch oven and cook until browned on all sides.
- Transfer the beef to a bowl using a slotted spoon, reserving the browned bits in the Dutch oven.
- Add 2 celery stalks (chopped), 1 carrot (chopped), 1/2 medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon dried thyme, and a pinch of white pepper to the Dutch oven.
- Cook, stirring frequently, for 3 minutes, until the vegetables are lightly browned.
- Pour in 6 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup water, the reserved beef, and 1/2 teaspoon salt.
- Bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Add 1 (25 ounce) package beef ravioli.
- Cook for 10 minutes, or until the ravioli is cooked through, stirring occasionally.
- Meanwhile, in a small bowl, whisk together 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, and 2 tablespoons cold water until smooth.
- Stir the flour mixture into the soup.
- Bring the soup to a boil and cook for 1 minute, or until the sauce has thickened slightly.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
18g
Fat
18g
Carbs
4g
