Imitation Turtle Soup
  • ½ cup vegetable oil
  • ½ lb beef chuck, chopped
  • ½ lb chicken, chopped
  • ½ lb pork shoulder roast, chopped
  • ¾ cup flour
  • 1 cup chopped onions
  • ½ cup finely sliced scallions
  • ½ cup finely chopped parsley
  • 2 tbsp chopped celery
  • 10 cups beef stock
  • 4 oz tomato sauce
  • Salt and fresh ground pepper to taste
  • Hot sauce, if desired
  • 2 hard boiled eggs, grated
  1. Heat the oil over medium heat in a Dutch oven; brown all of the meat.
  2. Remove meat and stir in the four, cooking until a dark roux is created.
  3. Stir in the onions, scallions, parsley and celery, stirring until onions are tender.
  4. Slowly add one cup of the beef stock, stirring to make a thick paste; add tomato sauce.
  5. Stir in the remaining stock and add the cooked meat, salt, pepper and hot sauce if using.
  6. Reduce temperature to low, cover and simmer for 2 hours, stirring occasionally.
  7. Add the grated eggs and simmer for another hour.
  8. Serve with a slice of lemon and a teaspoon of sherry.
Recipe by Cooking With Mama at