It’s always busy around this time of year. More so now because I’m trying to do everything that I put off doing for two Christmases when I was still busy with my legal career. Now that I have the luxury of time, I discovered that there are lots more that I want to do in addition to those that were already in my list : make new curtains, replenish the dinnerware, etc. All of which are in addition to tutoring my kids, helping with their school projects and still have time to go out with friends and maintain my blogs.
Earlier today, we went (for the second time) to the Noritake factory along Nangka Road in Marikina City. Every two months or so, the company holds a sale of overruns. Dinnerplates that cost so much in the shops can be bought at 60% off individually. To make a long story short, I was dead tired by the time I got home. And both my kids had projects due for submission tomorrow. We all had a rather heavy mid-afternoon snack of chicken salad sandwiches. An hour before dinnertime, no one seemed to be very hungry. So, I thought a light meal would do. I called it creamed beef and pasta soup.
Ingredients :
For the broth :
300 g. slab of beef campto or any stewing beef
1 whole onion
1 whole garlic, pierced in several sections
1 bay leaf
4-5 peppercorns
1 whole carrot
a bunch of leeks or onion leaves
To complete the dish :
250 g. of pasta (shell or macaroni)
1 large carrot, cut into 1/2″ cubes
3/4 c. of corn kernels
1 large white onion, chopped
1 pack of cream of mushroom soup (good for 4 cups when cooked)
1 tbsp. of butter
1 c. of milk or cream
salt and pepper
Cooking procedure :
Place the beef in a large casserole. Cover with water and add the spices and vegetables. Bring to a boil, removing scum as it rises. Cover and simmer for 2 hours or until fork tender. Alternatively, ppressure-cook for an hour. Cool the beef completely. Strain the broth. Measure 5 cups and freeze the rest for later use.
When cool, cut the beef into 1/2″ cubes. Set aside.
Melt the butter in a large casserole. Saute the onions until soft. Pour in 4 cups of the strained broth. Bring to a rolling boil. Add the pasta. When the pasta is half-done, add the carrot cubes, the corn kernels and the beef. Season with salt and pepper. Dissolve the soup mix in the remaining cup of broth. When the pasta is completely cooked, pour in the soup mixture, stirring. Cook over medium heat until the broth has thicked slightly. Turn off the heat. Pour in the milk or cream and stir well. Serve at once.
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