Outlaw Steak Soup Food

STEAK SOUP

Steps:

• In a large saucepan, melt 1 tablespoon butter over medium heat; add 1 tablespoon oil. Brown half the beef. Remove from pan. Add remaining butter and oil. Brown remaining beef and onion. Return all meat to pan.
• 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; cover and simmer for 1 hour or until tender.
• Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer uncovered, for 15 minutes. Remove bay leaf before serving.

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.

KANSAS CITY STEAK SOUP

Steps:

• Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
• In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
• Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!