Last night's dinner:
turnip, mushrooms, carrot, celery, four small fresh tomatoes, and the
stock is from last night, when I made cube steak with some "fajita mix"
(onion and bell peppers),fresh mushrooms, canned mild chili peppers and
diced tomato, and beef stock. That left
plenty of stock and vegetables, which I added to the soup after the
meat was cooked and vegetables were sauteed and I'd deglazed the pan
with a dash of water added to what had cooked out of the ingredients.
It's wonderfully rich -- the shank had a nice, big bone full of marrow
and the oxtail adds all kinds of wonderfulness as it cooks down.
Working On A Starship
1 month ago