Pam's easy steak soup
Dear SOS: You once published the steak soup from the Pam Pam Restaurant in San Francisco, which closed years ago. Could you publish it again?
Kyle Anne Falco
Newtown, Conn.
Dear Kyle: Maybe you’re not into leftovers. So here’s a different kind of soup, one that is very robust. Serve it to a crowd with some good crusty bread, and you’ll have a meal. The last time this recipe ran was in 1993.
Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper.
Simmer 1-1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking.
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