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Tobasco Chipotle pepper sauce - Has anyone tried it?
- Thread starter meryl
- Start date
patbastrop
Well-known member
Love it. Buy it for my son in NYC who also loves it! Good stuff.
and it's even better in this recipe: Steak Soup
Steak Soup
Ladies’ Home Journal Magazine, Oct 1996 (with alterations by moi)
1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots, zucchini and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
3 cans chicken broth (about 14 oz each, or 5-1/4 cps. water + 4 tsp.
Better Than Bouillon chicken base)
1 tsp. beef bouillon
1 cup red wine, optional
1 (16 oz) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce (2 tsp or more)
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.
(*see note below) Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over medium–high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.
NOTE: I don’t do this last step with the butter and flour. I use Wondra Instant Flour and just sprinkle it in while I’m stirring... no measurement on this, just add about 3 Tbl., stir awhile and see if you need more.
Steak Soup
Ladies’ Home Journal Magazine, Oct 1996 (with alterations by moi)
1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots, zucchini and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
3 cans chicken broth (about 14 oz each, or 5-1/4 cps. water + 4 tsp.
Better Than Bouillon chicken base)
1 tsp. beef bouillon
1 cup red wine, optional
1 (16 oz) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce (2 tsp or more)
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.
(*see note below) Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over medium–high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.
NOTE: I don’t do this last step with the butter and flour. I use Wondra Instant Flour and just sprinkle it in while I’m stirring... no measurement on this, just add about 3 Tbl., stir awhile and see if you need more.