Comforting Steak Soup Recipes

STEAK SOUP RECIPE

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 for 10 minutes until the meat and onion are browned. 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, for about 45 minutes until meat is tende.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, for 15 to 20 minutes until the vegetables are tender and the soup is thick. Remove bay leaf and serve hot.

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.

COMFORTING STEAK SOUP

Steps:

• Brown ground beef over med-high heat in a dutch oven. Add onions, carrots, celery and garlic. cook 10-12 minutes until veggies are softened.
• Add chicken broth, tomatoes, worchestershire, red pepper sauce, and ground pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Meanwhile melt butter in small saucepan. Stir in flour. Cook over medium-high heat, stirring until golden brown. Whisk into soup. Cover and simmer 15 minutes more.