STEAK SOUP
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
SPICY STEAK HOUSE SOUP
Think "steak dinner in a bowl," suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 1120mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
STEAK SOUP #A1
A.1. Original Sauce Recipe Contest Entry. Easy to make and great on a cool fall night. Serve with corn bread or one of your favorites to make it a complete meal.
Provided by sheba23
Categories Sauces
Time 55m
Yield 6 Main dish bowl, 6 serving(s)
Number Of Ingredients 15
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.
STEAK SOUP
Provided by Sunny Anderson
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
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
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
STEAKHOUSE LOVER'S PASTA #A1
A.1. Original Sauce Recipe Contest Entry. If you love the flavors of a good steakhouse, you are going to love this pasta! Skirt steak marinated for 24 hours in A1 with lemon, rosemary and garlic; grilled to perfection. The steak is thinly sliced and tossed with bow tie pasta and fresh spinach and finished with a savory A1- Porcini mushroom sauce and dollops of creamy goat cheese.
Provided by mkwrites2_12925866
Categories Sauces
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
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.
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
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- Cube the chuck roast into bite-sized pieces. Place in large pot and sprinkle with salt and pepper and sear over medium-high heat until browned. Remove from pot and set aside.
- Remove the steak and add mushrooms and onions, adding oil or butter if needed. Saute until mushrooms are tender and onions are golden in color. Add garlic and cook for 1-2 minutes, until fragrant. Remove mushrooms, onion, and garlic from pot and set aside.
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