Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Sioux berry soup   Yield: 4 Servings   1 1/2 lb Chuck steak boned/trimmed      3 tb Peanut oil 1 md White onion peeled/sliced      2 c Beef stock (up to 3 cups) 1 c Blackberries      1 tb Honey  Salt to taste Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire so you might wish to quickly barbeque the meat in order to increase the flavor. Set the meat aside to cool. In a Dutch oven heat the oil and brown the onions. Cut the meat into bite-size pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat covered until it is very tender about 1 hour. If the berries are too tart add more honey to taste. Add salt and serve in bowls. Smith recommends servings this with Bacon Corn Bread and Hominy Baked with Cheese. Source: "The Frugal Gourmet Cooks American" by Jeff Smith.