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Chilean Beef Soup

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 6 servings
2 tablespoons olive oil
1 pound lean beef, cut into bite-sized strips
2 cloves garlic, minced
1 hot chili pepper, chopped
2 teaspoons dried oregano
salt and freshly ground black pepper
1 cup sliced onions
1 cup potato (suitable for boiling), cut into bite-sized pieces
1/2 cup white wine
6 cups beef stock
4 egg whites
1 teaspoon dried parsley
In a sauté pan over medium heat, heat the oil. Add the beef, garlic, and chili pepper, and sauté for 5 minutes. Add 1 teaspoon of the oregano, salt and pepper and onion, and sauté for 5 minutes more. Add the potato and the wine, and simmer until all the moisture has evaporated. Transfer the ingredients to a saucepan.

Add the beef stock and simmer for 20 minutes. While the soup is still simmering, whisk in the egg whites.

Divide the soup into the servings bowls and sprinkle a little of the remaining oregano and the parsley on each.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 231
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 155mg
% Cal. from Fat: 39%
Cholesterol: 47mg
Protein: 24g
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