Berry Soup Recipe

• 1 1/2 lb (1" thick) chuck steak, boned and trimmed of excess fat
• 3 Tbsp. Peanut oil
• 1 med White onion, peeled sliced
• 2 x -(up to)
• 3 c. Basic brown soup stock (see recipe) or possibly canned beef broth
• 1 c. Blackberries, fresh or possibly frzn
• 1 Tbsp. Light honey Salt to taste

1. This unusual dish would have been quite familiar to a Sioux family.
2. It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak.
3. I have tried to eliminate the heavy animal fat which would have been used in this dish by substituting peanut oil.
4. Broil the chuck steak in the oven till brown on both sides.
5. 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.
6. Set the meat aside to cold.
7. In a Dutch oven heat the oil and brown the onions.
8. Cut the meat into bite-size pcs and add in to the pot.
9. Add in the blackberries and sufficient beef stock to barely cover the meat.
10. Stir in the honey and simmer the meat, covered, till it is very tender, about 1 hour.
11. If the berries are too tart add in more honey to taste.
12. Add in salt and serve in bowls.
13. This is great with Bacon Corn Bread and Hominy Baked with Cheese.

chuck steak, peanut oil, white onion, brown soup stock, blackberries, salt

Taken from cookeatshare.com/recipes/berry-soup-83762 (may not work)