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Prep Time15 minutes
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Cook Time1 1/2 to 2 hours
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Serv Size4-6 servings
Super thick & creamy soup with steak, carrots, celery, tomatoes and onions.
Ingredients
Directions
Pam Pam East was a restaurant in the heart of San Francisco's theater, shopping and hotel district. It was famous for their streak soup, Belgian waffles, "hangover" omelets, tostadas, hamburgers and stuffed Pacific red snapper. My husband and I owned an antique shop in Southern California and came across an old cookbook from the California Restaurant Association that I added to my private collection with this recipe in it and thought it would be fun to make and share. Pam Pam East was open in the late 60's to the early 80's from what I was able to find.
Brown meat in a large kettle over moderately high heat.
Add butter, onion, carrot and celery.
Stir in flour and cook for 10 minutes.
Add tomatoes, stock, monosodium glutamate, salt and pepper. Bring to a boil, then lower heat and simmer for 1 hour stirring occasionally.
Add half and half about 10 minutes before removing from the stove. This soup can be frozen for later use. If it gets too thick more beef stock can be added.
Serve and enjoy!
Conclusion
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Hunt's Whole Peeled Plum Tomatoes, 14.5 oz Better Than Bouillon Roasted Beef Base, 8 oz (Pack of 2) Ac'cent All Natural Flavor Enhancer, 4.5 Ounce Composite Wood Cutting Board 8 x 12
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