I decided to do this on Monday night because we had a veggie overload. You see we participate in an organic food co op (sort of) and every Saturday morning we pick up a fresh box full of beautiful organic fruits and veggies. I had turnips, golden potatoes, leeks, carrots, celery, thyme and cabbage to use and decided that a hearty steak soup would be the best thing. You can use really any veggies you have on hand and I always encourage experimentation!
Sarah's Steak Soup
2 tbsp butter
1 tbsp olive oil
2 small steaks of any cut cubed
half of large onion chopped or 1 large leek chopped
3 tbsp flour
2 tbsp paprika
2 tsp cumin
1 tsp pepper
1 tbsp dried oregano
2 sprigs fresh thyme
2 bay leaves
2 cups of chopped veggies (carrots celery etc)
2 cups potatoes and or turnips
4 cups beef broth
2 cups water
kosher salt and pepper to taste
2 tbsp butter
1 tbsp olive oil
2 small steaks of any cut cubed
half of large onion chopped or 1 large leek chopped
3 tbsp flour
2 tbsp paprika
2 tsp cumin
1 tsp pepper
1 tbsp dried oregano
2 sprigs fresh thyme
2 bay leaves
2 cups of chopped veggies (carrots celery etc)
2 cups potatoes and or turnips
4 cups beef broth
2 cups water
kosher salt and pepper to taste
*put butter and oil in large soup pot and melt down. Add cubed steak and onion and brown for about 10 min. While the meat is browning get a small bowl and mix flour, paprika, cumin, pepper and oregano and set aside. arrange you veggies (meaning if you gotta chop now's the time).
*when the meat is browned add the flour mix and coat evenly then add the thyme, bay leaves, broth and water and bring to boil.
*After the boil reduce heat to medium low, cover and simmer for at least 45 but you can keep it going longer if you'd like just remember to check the liquid and keep it up.
*30 before serving add the veggies and when they are good and soft (usually 30 min) you are set!
taste your soup and add as much salt as you think it needs--but don't celebrate it since that crap ain't healthy lol
*when the meat is browned add the flour mix and coat evenly then add the thyme, bay leaves, broth and water and bring to boil.
*After the boil reduce heat to medium low, cover and simmer for at least 45 but you can keep it going longer if you'd like just remember to check the liquid and keep it up.
*30 before serving add the veggies and when they are good and soft (usually 30 min) you are set!
taste your soup and add as much salt as you think it needs--but don't celebrate it since that crap ain't healthy lol
My good friend made the soup tonight and she felt like it needed more liquid. I think it's personal pref but if you look at the soup and want it more brothy than by all means add some water 1/2 cup at a time. I always say experiment.
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