Steak Soup

"This recipe comes from the Pam Pam Restaurant in San Francisco. It was in a local recipe pamphlet."
 
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Ready In:
1hr 45mins
Ingredients:
14
Yields:
4 quarts
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ingredients

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directions

  • Braise the meat and onion in a large pot.
  • Add all vegetables except tomatoes, butter, and flour.
  • Mix well and cook for 1 minutes.
  • Add tomatoes, beef stock, and all spices.
  • Simmer for about 1 hour, stirring frequently.
  • Add cream the last 5 minutes before removing from heat.
  • If mixture is too thick, add more beef stock and adjust seasonings.
  • This soup freezes well too.

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Reviews

  1. I was a flight attendant in the '70's and 80's and fondly remember going to Pam Pam's when I had a San Francisco layover. Thanks so much for sharing this wonderful recipe. After all these years, I still love it! It's rich and hearty, so if you're dieting, save this recipe for a special occasion.
     
  2. This soup is super hearty!!!
     
  3. This soup reminds me fondly of my childhood, going to dinner, into the "City" with my family. I was given a postcard with the recipe before the restaurant closed. I made it a few times and loved it. I, however, lost the card in a move many years ago. I'm delighted to get it, and can't wait to make it again. Thank you so much.
     
  4. This is a fine recipe from the Famous Pam-Pam East resturant across the street from the Orpheum Theater in San Francisco. As a frequent Theater goer I ate this soup regularly. The Chef that developed this recipe was reluctant to share but sent it to me on a postcard shortly after the Pam Pam closed. This is a soup that was a specialty of the house and was offered mainly as a late meal after the Theater, and was served with chunks of cheese, fruit and either Sourdough or a dark crusty bread. Leaving out the MSG (Accent) is an option that will have an almost unnoticed taste effect. I lost my post card several years ago in a move and have been searching for the recipe ever since. Thank You for this find.
     
  5. After going to the Pam Pam Restaurant back in the 80s, I've been making this recipe for years. I do add other vegetables -- broccoli, yellow squash, zucchini, corn, peas -- no need to adjust the recipe for any amount of add'l veggies. Serve with a salad and sourdough garlic bread! DELICIOUS!
     
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RECIPE SUBMITTED BY

I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.
 
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