Savory Steak Soup Food

STEAK AND POTATO SOUP

Steps:

• In a large Dutch Oven, heat 1 tbs oil over medium-high heat.
• Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes.
• Remove from pan and set aside. Cover with foil.
• In the now empty pan, add the butter and swirl to coat.
• Add the onion and cook 5 minutes, until soft.
• Add the mushrooms and cook until water has evaporated, and they are browned.
• Add the garlic, and cook 30 seconds until fragrant.
• Sprinkle with the flour and cook for 2 minutes, stirring often.
• Whisk in the stock, 1 cup at a time making sure no clumps form.
• Add the thyme and bring to a boil, stirring every now and then.
• Add the potatoes and reduce heat to maintain a simmer.
• Cook for 15-20 minutes, until potatoes are tender.
• Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
• Divide the steak between bowls and ladle soup over top.

LEFTOVER STEAK SOUP RECIPE

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.

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.

SPICY STEAK HOUSE SOUP

Steps:

• In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.

SAVORY STEAK SOUP

Steps:

• Brown beef in a large non stick soup pot. Salt and pepper to taste. Add onion while browning.
• Once browned, drain beef then return to the pot and add broth, soup mix, water, and potatoes. Brng to a boil, then reduce to a simmer.
• Simmer for 30 minutes. Stir in gravy mix and stir until soup is thickened.

SAVORY STEAK

Steps:

• Trim fat from steak and ccut into serving size pieces.
• Sprinkle with pepper, and place in a 5-6 quart slow cooker sprayed with vegetable cooking spray.
• Place onion slices over steaks.
• Combine mushroom soup, and salsa and mix well. Spoon over steak and onions.
• Cover and cook on low for 7-8 hours.