Berry soup

Yield: 4 Servings

Measure Ingredient
1½ pounds (1\" thick) chuck steak; boned and trimmed of excess fat
3 tablespoons Peanut oil
1 medium White onion; peeled sliced (up to)
3 cups Basic brown soup stock (see recipe) or canned beef broth
1 cup Blackberries; fresh or frozen
1 tablespoon Light honey
\N \N Salt to taste

This unusual dish would have been quite familiar to a Sioux family. It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak. I have tried to eliminate the heavy animal fat that would have been used in this dish by substituting peanut oil.

Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might wish to quickly barbecue the meat in order to increase the flavor. Set the meat aside to cool.

In a Dutch oven heat the oil and brown the onions. Cut the meat into bite-size pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt and serve in bowls.

This is great with Bacon Corn Bread and Hominy Baked with Cheese.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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