We don't really eat like cavemen, and not everything needs to be fried. This is a delicious, hearty beef soup full of good things. Takes a total of about 1 hour to 1-1/4 hours to prepare, but most of that is simmering time. Great as a starter, but hearty enough to be a dinner.
1-1/2 pounds boneless Chuck Steak
1 Visalia Sweet Onion (or Walla Walla Sweet)
3 Scallions
1/2 lb. Sliced Mushrooms
2 Shanghai Bok Choy cabbages.
1 Quart Natural 100% Beef Stock
3 TBS Lard or Bacon fat
1 Tsp. Black Pepper
1 TBS Garlic powder
3 TBS Lee and Perrin's
1TBS Salt
Grease a large, deep skillet with the Lard. Cube beef into pieces 3/4" to 1" square. Place Beef in pan, dust with Black Pepper and Garlic Powder, add Lee and Perrin's. Brown over medium heat, stirring regularly.
Peel and cut Sweet Onion into quarters, then slice thin (1/8-1/4".) Chop Green Onions into small sections. Cut greens from the Bok Choy, cut them in half and set aside. Cut white parts into bit-sized pieces.
When Beef is browned remove from pan. Add Sweet Onion, Green Onion, Mushrooms the Bok Choy whites. Simmer until Sweet Onions begin turning translucent.
Add Salt, browned Beef and Beef Stock to pan. Reduce heat, cover and simmer for forty to fifty minutes until beef is tender. Uncover, add Bok Choy greens and simmer another five minutes. Serve with salt and pepper to taste. Serves 4-6
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