VAMPIRE KILLER HARDY BEEF SOUP

The Happy Accident That Slayed

A hearty beef and vegetable soup with rich tomato flavor, apple, and a kick of Vampire Killer hot sauce.

INGREDIENTS

• Beef roast (top round, bottom round, sirloin tip, or chuck)
• Olive oil
• 1 white onion
• Celery
• 1 apple, diced
• 1 small can tomato paste
• Water
• A1 sauce
• Gravy Master
• Vampire Killer hot sauce
• Tomato ketchup (optional)
• Potatoes
• Carrots
• Green beans
• Other favorite vegetables
• Frozen corn
• Salt and pepper

INSTRUCTIONS

1. Prepare beef: Cut roast in half. Freeze one half for another soup.

2. Brown beef: Heat olive oil in a Dutch oven. Brown roast well on all sides. Remove and set aside.

3. Sauté: Scrape up the browned bits. Add onion, celery, and apple. Sauté until slightly softened.

4. Tomato paste: Add tomato paste and cook 2–3 minutes until slightly browned.

5. Build broth: Add water, A1, Gravy Master, Vampire Killer, salt, and pepper. Add a little ketchup if desired.

6. Simmer: Return roast to pot. Simmer about 30 minutes, or longer as needed for tenderness.

7. Dice beef: Remove roast, trim excess fat, dice, and return to pot. Simmer another 15 minutes.

8. Hard vegetables: Add potatoes and carrots. Simmer about 15–20 minutes.

9. Other vegetables: Add green beans and remaining vegetables. Cook until tender. Add frozen corn last.

10. Finish: Taste and adjust seasonings. Serve hot.

WHY "HARDY BEEF"?

Use a cut that holds its shape rather than shredding. Keep some fat for flavor.

HOT SAUCE CREDIT

Vampire Killer hot sauce is made by Senza Scarpe in Brunswick, Maine.

Accidentally invented. Intentionally recreated.