Iron Tender Restaurant Steak Soup Recipes

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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

KANSAS CITY STEAK SOUP



Kansas City Steak Soup image

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

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

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

TENDER FLAT IRON STEAK



Tender Flat Iron Steak image

A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth

Provided by NcMysteryShopper

Categories     Steak

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
2 tablespoons olive oil
2 garlic cloves, mashed
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
1/4 cup cabernet sauvignon wine
salt
generous amount fresh ground pepper
1/2 teaspoon dry mustard

Steps:

  • Mix all ingredients thoroughly and marinate steak for one hour.
  • Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Nutrition Facts : Calories 976.6, Fat 65.1, SaturatedFat 20.9, Cholesterol 294.8, Sodium 336.9, Carbohydrate 2, Fiber 0.2, Sugar 0.1, Protein 85.4

STEAK AND POTATO SOUP



Steak and Potato Soup image

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 10

Number Of Ingredients 11

2 lb. boneless beef sirloin steak (1 inch thick)
1 tablespoon oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. frozen cut green beans
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14-oz.) cans beef broth
3 tablespoons steak sauce

Steps:

  • Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
  • Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
  • Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g

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

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