Hearty Steak Soup With Noodles Food

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

STEAK AND VEGETABLE SOUP

Steps:

• Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
• Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
• Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.

HEARTY BEEF SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
• Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.

HEARTY BEEF AND NOODLES RECIPE

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion and garlic until tender.
• Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally.
• Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.

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.

HUNGARIAN STEAK SOUP

Steps:

• Pat the meat dry.
• Trim away any excess fat and cut the meat into 3/4-inch cubes.
• Cut the onion in half and coarsely chop one half.
• Thinly slice the other half and set aside.
• Core, seed, and cut the bell peppers in half.
• Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
• Set aside.
• Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
• Ad half the meat and brown on all sides, about 4 minutes.
• Transfer to a bowl with a slotted spoon.
• Add the remaining meat and repeat.
• Add the chopped onion and bell pepper chunks to the pot.
• Stir frequently until the vegetables soften, 4 to 5 minutes.
• Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
• Pour in the beef broth.
• Add the bay leaves garlic, and tomato paste.
• Return the meat and accumulated juices to the pot.
• Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
• Regulate the heat and cook for 20 minutes.
• If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
• Release pressure and uncover the cooker.
• The meat should be cooked through and tender.
• If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
• Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
• Pick out the meat cubes in the colander and return to the pot.
• Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
• Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
• Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
• Meanwhile, bring water to a boil in a large saucepan.
• Add the salt and noodles and cook until the noodles are just tender.
• Drain the noodles.
• Spoon 1/2 cup of noodles into each of 6 soup bowls.
• Ladle the hot soup over the noodles and serve at once.
• Pass the sour cream at the table.
• Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.

HEARTY BEEF SOUP

Steps:

• In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

HEARTY BEEF AND NOODLES

Steps:

• In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer., Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally., Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef.