LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Provided by PalatablePastime
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- Stir in the chopped cooked beef.
- Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- Bring mixture to a boil and stir in uncooked egg noodles.
- Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
LEFTOVER STEAK SOUP RECIPE
If you have leftover steak on hand, whip up this easy, flavorful Leftover Steak Soup Recipe in just 30 minutes! It's naturally low carb and keto, and with sweet paprika and caraway seeds it's reminiscent of Gulaschsuppe, which is a classic dish in Germany and Hungary.
Provided by Faith Gorsky
Categories Soup
Number Of Ingredients 14
Steps:
- Heat the butter in a medium saucepan over medium-low heat. Once melted, add the garlic and cook 1 minute, stirring constantly.
- Add the beef stock, Worcestershire, sweet paprika, thyme, salt, black pepper, caraway seeds, steak, mushrooms, and onion.
- Turn the heat up and bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook 10 minutes.
- Serve the soup topped with sour cream and parsley.
Nutrition Facts : Calories 291 kcal, Carbohydrate 4 g, Protein 25 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 291 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LEFTOVER STEAK SOUP
Steps:
- If you using already cooked steak, cut into 1 inch cubes and set aside. In a heavy bottom pot over medium heat, add the butter and olive oil. Continue to 3rd step.
- For fresh steak: In a heavy bottom pot over medium high heat, add the butter and olive oil. Cut the fresh steak into 1 inch cubes and season with salt. Sear all sides and then remove from the pot. work in batches so you do not overcrowd the pot. Set cooked steak aside.
- In the same pot over medium heat, add the diced onion. Cook until the onion is browned and softened. Now add in the garlic, herbs, and mushrooms. Continue to cook until the mushrooms are browned and soft.
- Add in the beef broth and the xanthan gum. Bring the soup to a boil and cook for a few minutes to let it thicken.
- Add in the steak and cook for a few minutes to heat through. Ladle into bowls and serve.
Nutrition Facts : Calories 370 kcal, ServingSize 1 serving
STEAK SOUP
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
SLOW COOKER STEAK SOUP
I found this recipe in Southern Living and made it the other night for dinner. I don't know why it is called a soup there is really no broth. This to me is more like a stick to your ribs stew. I used carne asada cubed. This was so good. Try it with a good garlic bread. Awesome!
Provided by children from A to Z
Categories Clear Soup
Time 8h30m
Yield 16 cups
Number Of Ingredients 13
Steps:
- Toss together steak and flour.
- Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes.
- Stir together browned steak, 4 cups water, and remaining ingredients in a 5 quart slow cooker.
- Cook, covered, on high 8 hours or until vegetables are tender.
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