A bouillon cube or stock cube is dehydrated bouillon or stock formed into a small cube about 15mm wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form.
Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavours changed by the boiling process. Bouillon cubes are convenient and inexpensive but have little nutritive value. The cubes are widely used in English cooking to add flavour, particularly in soups, stews and casseroles. They often contain flavour enhancer either yeast extract or monosodium glutamate from other sources.
Today, I have warm comfy soup. Here in Texas we had hot and dry summer, so I was looking forward to the cool winter. Not sure what is going on with winter this year. Mother nature didn't get the memo that this is the middle of winter and this should be the coldest month. We are experiencing spring like weather here in Texas. Today, 78 degrees. Tomorrow, 85 degrees. It's hard to believe that it's February and we have spring like weather. That's Texas for ya. We always say if you don't like the weather here in Texas stick around, because the weather will change as fast as you can blink your eye.
Hamburger And Beer Soup
Copyright 2012 Christine's Pantry. All rights reserved.
1 pound ground beef
1 teaspoon extra virgin olive oil
1 onion, chopped
2 tablespoons garlic, minced
1 (12 oz) bottle beer
4 beef bouillon cubes
2 1/2 cups water
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon paprika
salt and pepper, to taste
1 teaspoon sugar
3 carrots, peeled and sliced
4 potatoes, quartered
2 celery stalks, chopped
1 (0.87 oz) package brown gravy mix
In dutch oven, heat oil over medium heat. Add ground beef, salt, pepper and Worcestershire sauce. Breaking meat up, cook until no longer pink. Add onions, carrots and celery. Stir well. Add beer, water, beef bouillon cubes, garlic, paprika, bay leaves, sugar and potatoes. Stir well. Bring to boil. Reduce heat, cover, simmer for 20 minutes.
Ladle out 1 cup of hot liquid, pour gravy mix into broth. Whisk gravy until completely dissolved. Pour gravy back into the pot. Stir, cook another 15 to 20 minutes, until potatoes are tender. Enjoy!
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