Debs Steak Soup Recipes

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IRON TENDER RESTAURANT STEAK SOUP



Iron Tender Restaurant Steak Soup image

Copycat/Restaurant Recipe Taste of Thomason cookbook includes this recipe for "Irontender" Steak Soup. I've not made it yet but it is on my menu list for soon!! Enjoy!

Provided by Nana Lee

Categories     Clear Soup

Time 2h40m

Yield 6-10 serving(s)

Number Of Ingredients 14

1 lb sirloin steak
1 lb lean ground beef
1 cup chopped celery
1 cup chopped onion
1 cup chopped fresh tomato
1/2 teaspoon celery salt
1/2 teaspoon seasoning salt
1/2 teaspoon red cayenne pepper
4 tablespoons oil
6 tablespoons flour
6 cups beef broth
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon Kitchen Bouquet

Steps:

  • Cut steak into cubes. Brown in skillet.
  • Add ground beef and cook till brown.
  • Saute vegetables and seasonings; then add to brown meat.
  • In spearate pan heat oil, add flour and stir until very brown (but not burned).
  • Pour half the broth into the flour and stir until smooth.
  • Pour remining bouillon over meat; bring to a gentle boil.
  • Combine all ingredients.
  • Cover and reduce heat.
  • Simmer 2 hours.
  • Notes: I usually use canned tomatoes (don't drain) and it works just fine.
  • Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
  • I use Wondra flour and add it just a little bit at a time, whisking it as I go.
  • Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.

Nutrition Facts : Calories 521.2, Fat 34.9, SaturatedFat 11, Cholesterol 123.9, Sodium 691.7, Carbohydrate 10.5, Fiber 1.3, Sugar 2.3, Protein 39.8

HEARTY STEAK SOUP WITH NOODLES



Hearty Steak Soup With Noodles image

This is a great soup that I found on a bag of Mrs. Grass Egg Noodles. I tried it tonight and found it was delicious enough to post for you all to enjoy. Very hearty soup and easy to prepare in one pot.

Provided by Carrie in Indiana

Categories     Steak

Time 1h

Yield 3 quarts

Number Of Ingredients 11

1 1/2 lbs lean sirloin steaks or 1 1/2 lbs round steaks, cut into cubes (I used stew beef)
1 cup chopped onion
3/4 cup chopped bell pepper (I used yellow and red)
2 cloves garlic, chopped
2 tablespoons olive oil
6 cups water
1 (28 ounce) can diced tomatoes
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fresh ground pepper
8 ounces fine egg noodles

Steps:

  • In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
  • Add water, tomatoes, bouillon, basil and pepper.
  • Bring to a boil, reduce heat and simmer, covered for 40 minutes.
  • Add noodles; cook 5 minutes or until noodles are tender.

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

STEAK SOUP



Steak Soup image

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

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

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

PHILLY CHEESE STEAK SOUP



Philly Cheese Steak Soup image

A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.

Provided by rawcalls

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 11

¾ cup butter
1 (8 ounce) package sliced fresh mushrooms
1 white onion, diced
1 green bell pepper, diced
⅔ cup all-purpose flour
6 cups milk
1 (10.5 ounce) can beef consomme
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package provolone cheese, diced
¾ pound sliced roast beef, chopped

Steps:

  • Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
  • Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 20.8 g, Cholesterol 100.4 mg, Fat 30 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 18.7 g, Sodium 1291.4 mg, Sugar 10.3 g

STEAK SOUP



Steak Soup image

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

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

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.

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