Hearty Steak Soup Food

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

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.

STEAK-N-VEGETABLE SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

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.

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 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.

HEARTY SALISBURY STEAKS

Steps:

• In a large bowl, combine onion, saltines, egg substitute and pepper. Add beef; mix lightly but thoroughly. Shape into five patties., In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side or until lightly browned. Remove patties and keep warm; discard drippings., Combine water, soup mix and flour; stir into skillet. Bring to a boil. Return patties to skillet. Reduce heat; simmer, covered, 5-7 minutes or until meat is no longer pink. , Freeze option: Freeze individual cooled steak with some gravy in an airtight container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

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.

SLOW COOKER HEARTY STEAK & TATER SOUP

Steps:

• Cut beef into 1x1/4" pieces.
• In a non stick pan add 1T. olive oil add beef & fry until lightly browned, add onions & garlic & continue frying until all juices have evaporated.
• In 5 quart slow cooker add beef & remaining ingredients except water and flour.
• Cover;cook on Low heat setting 8 to 9 hours.
• Mix water and flour in a small bowl;gradually stir into soup until blended. Increase heat setting to High.
• Cover;cook about 30 minutes or until slightly thickened.