Mulligatawny (Indian) Soup ( Beef )

5.0(10)

This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

by CountryLady·published 2003-04-03

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Roast Beef

Servings

(6–8)

Total time

1h 55m

prep 10 min

Calories / serving

82 kcal

Ingredients (11)

serves

1 large onion, choppedonion
2 carrots, choppedcarrot
1 apple, peeled, cored & choppedapple
1/4 cup dripping
2 tablespoons flourflour
2 -4 teaspoons curry powdercurry
5 cups beef stockbeef-stock
1 (14 ounce) can tomatoes, choppedtomato
salt and peppersalt-and-pepper
1 cup leftover cooked beef, minced
1/3 cup cooked ricecooked-rice

Instructions (7 steps)

01Fry vegetables & apple in drippings until soft & beginning to lose colour.
02Stir in flour & curry and cook for 1 minute.
03Add stock, tomatoes & seasoning.
04Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
05

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