Steak And Potato Soup Food

STEAK AND POTATO SOUP

Steps:

• Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
• Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
• Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

STEAK AND POTATO SOUP

Steps:

• Season the steaks and brown them each side.
• When done, let them cool.
• In the meantime, melt the butter.
• Add mushrooms and garlic.
• Let them brown up before salting to taste.
• In a large pot, pour in the soups, potatoes, and mushrooms.
• Cut up the steak into bite sized pieces and add to the pot.
• Add half-and-half and let simmer a bit.
• Add salt to taste.
• Now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (I would add in increments and taste). You want it to be very peppery.
• I usually serve this with garlic bread on the side.

STEAK AND POTATO SOUP

Steps:

• Trim excess fat from beef.
• Cut beef into 1x1/4 inch pieces.
• Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker.
• Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender.
• Mix water and flour.
• Gradually stir flour mixture into soup until blended.
• Cover and cook on high heat setting about 30 minutes or until slightly thickened.

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.

SLOW-COOKER HEARTY STEAK AND TATER SOUP

Steps:

• Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.