Steak Soup A1 Food

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.

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.

STEAK SOUP

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.

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.

EASY SLOW-COOKER A.1. SWISS STEAK

Steps:

• Toss meat with A.1.; place in slow cooker. Top with onions and tomatoes; cover with lid.
• Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).
• Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.

STEAK SOUP

Steps:

• Preheat a grill to medium-high. In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Rub the spice blend over all of the steak pieces along with 1 tablespoon of the oil. Let rest at room temperature, about 15 minutes.
• Meanwhile, in a large pot, add the remaining 2 tablespoons of oil and heat over medium heat. Add the onions and saute until tender, about 4 minutes. Stir in the mushrooms and garlic and saute until mushrooms are tender, adding extra oil if needed. Pour in the broth, jalapenos and crushed tomatoes. Bring to a boil then reduce heat and simmer while beef cooks.
• On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.

STEAK SOUP #A1

Steps:

• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
• Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
• In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

A1 STEAK

Steps:

• Place steaks in ziploc storage bag.
• Dump A1 sauce into ziploc storage bag until steaks are covered.
• Zip bag so that there is very little air in there.
• Make sure the A1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes.
• Take steaks out of the bag and throw on a charcoal grill until done to your liking.

STEAKHOUSE LOVER'S PASTA #A1

Steps:

• Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil. Whisk to combine.
• Place rosemary sprig in the bottom of a marinating container an top with steak.
• Pour the marinade over the steak. Cover and refrigerate for 24 hours. Remove from refrigerator about 30 minutes before grilling.
• Cook pasta per package directions. Once drained, mix with one tablespoon of the remaining olive oil.
• Preheat grill pan to smoking hot.
• Season the steak with the spiced sea salt.
• Grill skirt steak on both sides for about two minutes each side. Remove from heat and let steak rest.
• Add porcini to a microwave safe bowl with the chicken stock. Microwave for 30 seconds on high.
• Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan. Cook until shallots just begin to brown.
• Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
• Add remaining olive oil to large skillet. Add 1/2 of the spinach and the nutmeg.
• Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture. Stir to combine.
• Slice steak against the grain into bite sized pieces.
• Pour into pasta bowl. Top with steak.
• Pour any remaining steak juices into plating bowl and combine.
• Add goat cheese right before serving.
• Top with fresh parsley.
• Drizzle with the extra A1 before serving.