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Mulligatawny (Indian) Soup ( Beef )

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“This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 apple, peeled, cored & chopped
  • 59.14 ml dripping
  • 29.58 ml flour
  • 9.85-19.71 ml curry powder
  • 1182.95 ml beef stock
  • 396.89 g can tomatoes, chopped
  • salt and pepper
  • 236.59 ml leftover cooked beef, minced
  • 78.07 ml cooked rice

Directions

  1. Fry vegetables & apple in drippings until soft & beginning to lose colour.
  2. Stir in flour & curry and cook for 1 minute.
  3. Add stock, tomatoes & seasoning.
  4. Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
  5. Sieve or liquidize the soup & return to pot.
  6. Add minced beef & rice.
  7. Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

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