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Soup

Very Strong Plain Beef Gravy Soup

A strong, plain soup made by simmering beef in water and straining the broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Very Strong Plain Beef Gravy Soup

Ingredients

Directions

Prepare the beef

  1. Remove all skin and fat from the beef.

  2. Chop the beef into small pieces, similar to sausage meat.

Make the broth

  1. Place the chopped beef in a pot and cover with water.

  2. Simmer gently for several hours until the beef is well cooked and the liquid is rich and flavorful.

  3. Strain the liquid to separate the beef from the broth.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef
Provides the flavor and richness of the broth as it cooks slowly in water.

The step that matters

Simmer gently. Gentle simmering extracts flavor from the meat without toughening it. A hard boil makes the proteins contract and the broth cloudy and greasy, so keep the liquid at a slow, barely moving simmer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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