Copycat Black Angus Steak Soup Food

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

BLACK ANGUS POTATO SOUP

Steps:

• Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!
• Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.
• Add extra milk if necessary for desired consistency.
• Serve with remaining green onions, bacon and cheese.

BLACK ANGUS WHISKEY PEPPER STEAK

Steps:

• Fire up the barbecue.
• In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
• In about 3 minutes the onions will begin to turn brown.
• Add 1 cup of the beef stock to the onions.
• Add the cracked black pepper and garlic at this point as well.
• Continue to simmer over medium-high heat until the sauce has reduced by about half.
• Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
• Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat.
• Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
• When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
• Salt the steaks lightly as they grill.
• When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
• Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
• Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
• Serve the steak doused with whiskey pepper sauce.