Monday, October 8, 2012

Steak Soup

Miz Helen’s Country Cottage

I've had many beefy soups in my lifetime...vegetable beef, beefy barley soup, stews, etc.  But I've never heard of steak soup.  At least not until I moved to Kansas.  I guess it's a Kansas City thing...but it should be a whole world thing!  My husband ordered steak soup from a local restaurant once and it was so good!  I decided to start my search for a steak soup recipe.  It's basically a steak dinner in soup form.  Kinda sounds funny when I describe it that way, but it is so hearty and filling.  You have to give it a try!

It's more of a cross between a stew and soup.  Packed full of yummy vegetables and chunks of steak.  Sounds like a perfect meal to me!



Steak Soup adapted from Gimme Some Oven
2 TBS olive oil
1 lb steak, cut into 1" cubes (buy the cheapest lean steak...whatever is on sale)
1 TBS minced garlic
1 large onion, diced
6 medium carrots, diced
4 celery ribs, diced
1 lb potatoes, pealed and cubed
16 oz frozen mixed vegetables
8 cups beef broth (or water and boulion, beef stock, whatever you prefer)
2 bay leaves
14 oz can diced tomatoes, undrained
14 oz can stewed tomatoes, undrained
2 TBS worcestershire sauce
1 TBS italian seasoning
1 tsp seasoned salt
1/2 cup flour
1/2 cup butter
Fresh ground black pepper and salt to taste

  • In a large pot heat 1 TBS olive oil over medium-high heat
  • Add steak and cook until well browned (do this in batches if you need to...you don't want to crowd the pan)
  • Remove steak with a slotted spoon and set aside
  • Add remaining olive oil to the pot, reduce heat to medium, and add the onion
  • Saute while stirring occasionally for about 5 minutes or until onion is tender
  • Add garlic and cook an additional minute
  • Stir in carrots, celery, and potatoes and saute for about 3 minutes
  • Remove veggies and set aside
  • Melt 1/2 cup butter
  • Add flour and stir in cooking for about 2-3 minutes or until a roux is formed
  • Gradually add 2 cups of broth (water, stock, or whatever you are using) while whisking until smooth
  • Stir in remaining broth, tomatoes, worcestershire, italian seasoning, seasoned salt, bay leaves, veggies, and steak
  • Bring to a boil over medium heat and then reduce heat to low and simmer for 1-2 hours or until vegetables and steak are tender
  • Season to taste with salt and fresh cracked pepper and ENJOY!
This is such a yummy soup and I am so happy to have found a great recipe so I can make it at home.  Even though I love the restaurant my hubby got this at we would definitely go broke eating there all the time.  You can freeze the leftovers into individual containers for easy lunches too.  A perfect way to enjoy a hearty warm meal on chilly nights and days!

Linked to:


Love Bakes Good Cakes - The Ultimate Soup Recipe List
The nutrition information is per serving.  This recipe yields approximately 10 servings.

Nutrition Facts
Serving Size 496 g
Amount Per Serving
Calories
361
Calories from Fat
145
% Daily Value*
Total Fat
16.1g
25%
Saturated Fat
7.5g
37%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
1024mg
43%
Total Carbohydrates
29.8g
10%
Dietary Fiber
6.1g
25%
Sugars
9.3g
Protein
24.5g
Vitamin A 175%Vitamin C 34%
Calcium 7%Iron 19%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


Linked to:

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10 comments:

  1. Sounds yummy! Thanks for sharing!

    ReplyDelete
  2. Steak soup sound A-ok with me. Soups don't often fill me up, so I tend to go for the hearty ones like this. The colors are very fall-like, aren't they? Thank you for sharing with See Ya In the Gumbo

    ReplyDelete
    Replies
    1. I love hearty soups too. There is no way my husband would be alright with just some noodles and broth. He needs substance :) I agree with you that the colors are great. They really do bring out the fall feeling :)

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  3. Hi Erika,
    We just love a great Steak Soup and your recipe looks delicious! Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you so much! Hope you have a great weekend as well!

      Delete
  4. Congratulation!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ReplyDelete

What do you think? I'd love to hear from you!