Mama’s beef stroganoff recipe revealed and much more | Slide Show

Ginger "Mama" Passarelli taught the third in her series of soup classes at her restaurant on March 13. About a dozen eager students looked on in the kitchen as Passarelli made four different beef soups: roastbeef and horseradish, beef and barley, beef stroganoff and beef stew.

By Kris Hill • March 19, 2010 2:05 pm
Ginger 'Mama' Passarelli explains to students in her soup class different ways to flavor soups using things like beef paste.
Ginger 'Mama' Passarelli explains to students in her soup class different ways to flavor soups using things like beef paste.

Ginger “Mama” Passarelli taught the third in her series of soup classes at her restaurant on March 13.

About a dozen eager students looked on in the kitchen as Passarelli made four different beef soups: roast beef and horseradish, beef and barley, beef stroganoff and beef stew.

Passarelli gave tips on preparing soups including prepping vegetables ahead of time, using leftover beef and picking the right kind of noodle for the stroganoff as well as great places to buy ingredients like Cash ‘n’ Carry and the business center at the Costco in Fife.

Information about the classes are posted on the Facebook profile for her restaurant, formerly known as Mama Passarelli’s Dinner House, now known as Mama’s Steak & Pasta. Search for the previous name on Facebook and become a fan of the restaurant to get information about the classes, sign up and learn about restaurant specials, too. There is a nominal fee to take the class.

Passarelli has become well known for her soup first through making it for meals after Sunday services at Real Life Church, which currently meets at Kentlake High School, then through The Soup Ladies, a non-profit she founded to help feed emergency personnel during crisis situations as well as at her restaurant.