Soup and Sandwich Batch 16

Soup;Slice the steak into strips and then cut them in half. Putting the bowl set aside.
Sandwich; Take the frozen roast slice it as thinly as possible.

Sandwich; Finish slicing the rump roast in the thin pieces add to a bowl and then season with nutmeg, salt, and lemongrass powder.

Soup; Season the steak for the soup with the spices it has. Add the olive oil stir and allow to marinate for about 25 minutes.

Sandwich; Toss the rump roast slices with the olive oil and the spices that you added to it toss it coating each piece pretty good, and then, allow it marinate, for 30 minutes. Peel and slice the purple garlic.
Soup; Start rendering the trimmings of the beef till browned and thoroughly cooked.

Soup; When the beef trimmings are thoroughly cooked remove from the pot and let it cool just a little on a plate. Cut the trimmings up in the little pieces, the ones that are edible to put in the pot with the soup.

Soup; To the pot that has the rendered beef trimmings in it, add the onions and the soup meat. Allow to cook for a little bit until browned, add in the beef broth. Before the beef broth bubbles and starts to simmer, add the tahini sauce, to garlic, onions, and steak mixture.

Soup; When the beef broth is simmering add the chopped water chestnuts.

Soup; Add in the can of whole tomatoes and crush them up. Melt the butter in a skillet and add the onions the sandwich meat and the garlic slices and saute.

Sandwich; Drain the liquids from the skillet with the sandwich meat and retain in a bowl. Let the meat saute more to get browned. Sauté till the onions are nice and caramelized. Take the juices and put back into the into the skillet to allow to simmer. Mix the cornstarch and the water together to make a slurry.

Add the slurry to the simmering meat and let it thicken. If too thick add a little water to thin it out just a little bit. Serve the sandwich on a hamburger bun alongside the soup. I hope you enjoy!!