Recipe: Pam Pam Steak Soup (3)

I found three recipes. You will have to be the judge of which is the closest and let us know.

PAM PAM STEAK SOUP

1 lb. round steak, chopped fine
1/2 lb. butter
1 cup flour
1 1/2 tablespoons Accent
1 medium onion, chopped fine
1 large carrot, chopped fine
3 stalks celery, chopped fine
1 (14 or 28 ounce) can diced/solid tomato, chopped fine
1 tablespoon Worcestershire sauce
1 1/2 cups half and half
3 quarts beef stock or Consomm
Salt and pepper

Braise meat in oven or on top of stove, add vegetables, butter and flour. Mix well and cook for 10 minutes. Add tomatoes and stock, all spices and simmer for about 1 hour without it sticking to the bottom of pan. Add cream last 5 minutes before removing from heat. This soup can be frozen for later use. If it gets too thick add more beef stock, adjust seasonings. This recipe makes approximately one gallon of soup.

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PAM PAM EAST STEAK SOUP
Yield: 12 servings

2 lb ground beef
1/2 cup butter
1 md onion, minced
1 large carrot, minced
4 ribs celery, minced
1 cup flour
32 oz can whole tomatoes, minced
2 quart beef stock (8 cups)
salt and pepper
2 cups half and half

CUISINE OF CA Pam Pam East, SF Brown meat. Add butter, onion, carrot, and celery. Stir in flour and cook 10 mins. Add tomatoes, stock, salt and pepper. Bring to boil, simmer 1 hr. Add half and half 10 mins before removing from stove. Can be frozen. If too thick, add more stock. Submitted By DAN KLEPACH On 04-28-95

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PAM PAM EAST (SAN FRANCISCO) STEAK SOUP

1 lb. round steak, chopped fine
1/2 lb. butter
1 1/2 cups flour
1 1/2 tbsp. Accent
Salt & pepper to taste
1 medium onion, chopped fine
1 potato, chopped
3 carrots, chopped fine
3 sticks celery, chopped fine
1 (#2 1/2) can tomatoes, chopped fine
1 tbsp. Worcestershire sauce
1 1/2 cups half and half cream
3 qts. (7 cans) beef stock or consomme

Braise meat in oven or on top of stove; add vegetables, butter and flour. Mix well, cook for 10 minutes. Add tomatoes and stock; add all spices and simmer for about an hour, stirring to keep from sticking to bottom of pan. Add cream last, about 5 minutes before removing from heat. Makes approximately 1 gallon of soup. Freezes well; if soup gets too thick, add more beef stock and adjust seasonings.