Comforting Steak Soup Food

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

COMFORTING CUBE STEAKS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
• Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

QUICK ROUND STEAK -- COMFORT FOOD

Steps:

• Cut the round steak into pieces about the size for one serving -- maybe 2-3 inches by 4-5 inches.
• Season meat with salt, pepper, garlic.
• Dredge in white flour (both sides).
• Brown meat in 1/2 cup (+/-) oil in skillet or bottom of pressure cooker.
• Empty the soup cans into the pressure cooker. (If you used it for browning, be sure to pour off excess oil.).
• Add the meat -- unless it's still in the pressure cooker :).
• Mix meat gently into soup concentrate, making sure that each piece is coated on both sides.
• Following the directions for your pressure cooker, cover and seal.
• Place the "rocker" on the top steam vent.
• Cook over medium-high heat.
• When the "rocker" begins rocking, you can reduce heat as long as it keeps rocking.
• Cook for ten to twelve minutes, then remove from heat.
• Following directions for your cooker, allow to cool on a trivet or hasten the cooling with water running into a sink.
• DO NOT remove the rocker until the pressure has gone down.
• Open lid when the pressure lock permits.
• Serve hot with mashed potatoes and vegetable of your choice.
• (Increase or decrease amounts carefully! The amount of meat can be varied, but doubling the meat doesn't mean you need to double the amount of oil.).

CREAMY SOUP STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

COMFORTING CHICKEN SOUP

Steps:

• Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes.
• Stir in broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes.
• Stir in 2 cans of beans and chiles.
• Mash remaining can of beans in a small bowl.
• Whisk together flour and milk, and stir into beans.
• Gradually add bean mixture to soup mixture, stirring constantly.
• Cook 10 minutes or until thickened.
• Remove from heat, and stir in cilantro.
• Serve with desired toppings.

COMFORTING STEAK SOUP

Steps:

• Brown ground beef over med-high heat in a dutch oven. Add onions, carrots, celery and garlic. cook 10-12 minutes until veggies are softened.
• Add chicken broth, tomatoes, worchestershire, red pepper sauce, and ground pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Meanwhile melt butter in small saucepan. Stir in flour. Cook over medium-high heat, stirring until golden brown. Whisk into soup. Cover and simmer 15 minutes more.

COMFORT FOOD SALISBURY STEAK

Steps:

• Mix meat with crackers, milk, parsley flakes, salt, pepper, garlic salt, and egg. This is easiest to mix by hand.
• Form into large patties. (I make three of this, but you could make four.).
• Heat butter or oil in large skillet over medium heat.
• Then add meat and brown on both sides; drain.
• Smear cream of mushroom soup all over the tops and sides of the meat patties until you use it all.
• Cover tightly and simmer on med-low heat for 30 minutes, flipping patties now and then and spooning soup back over, until no longer pink in the center.