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steak soup


Add 2 tsp of Kitchen Bouquet. Once cooked this soup may be frozen for later use. 1 (16 ounce) package frozen mixed vegetables. I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. Next time I will cut the ground pepper down because it was a little too hot for my 3 year old. And use at least 2 lbs of good quality minced beef (not ground). In a small bowl, combine cumin, garlic powder, thyme, salt, and pepper. Most people won't think twice about serving basic cornbread when is on the table. I used reduced sodium beef broth in cartons combined with vegetable broth cartons to equal 1/2 gallon. Thanks so much Sharyn!! I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. If you must add diced potatoes do so but know that it does alter the orginal recipe and makes it a stew instead of a steak soup; I think it tastes fine with out them but I grew up on this soup and it seems odd to add them. I made this soup with some leftover prime rib and simmered it with some red wine. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Ingredients 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 … Add 2 tsp of Kitchen Bouquet. Use at least 1/2 cup of chopped carrots, onions and celery.

Try is with these additions and you'll love it. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.
Once I add the meat to the soup I use the tomatoes to deglaze the pan I sauteed the meat in. My picky eaters wouldn't go for the mixed veggies but they loved this with potatoes carrots celery and onions.

One of the best soups I've ever eaten or made...and pretty low in calories as well! I've been making a version of this same steak soup for years and I'd like to add a few things to turn it from just okay, into marvelous. of round steak I added 1 sirloin steak minced cooking it the same way as the ground round. Let it cook all day on low and you'll come home to a marvelous meal. Add 1 tsp of flavor enhancer. Percent Daily Values are based on a 2,000 calorie diet. Instead of using water, replace it with 4 (10 oz) cans of beef consomme. Preheat a grill to medium-high. I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. And use at least 2 lbs of good quality minced beef (not ground). this link is to an external site that may or may not meet accessibility guidelines. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Make a roux by melting the butter or margarine, then stirring in the flour. This was really delicious soup. I just didn't see how 1 carrot and 1 stalk of celery could be divided by 16 servings of soup. restuarant of the same name.

The cartons have a better flavor than canned broth -used Swanson's. So we adjusted the recipe to our own tastes and it came out FABULOUS! Drain off all the … If soup needs thickening toward the end of cooking make a roux with the drippings to stir in to the soup--added flavor & no waste. 226 calories; protein 8.8g 18% DV; carbohydrates 13.3g 4% DV; fat 15.6g 24% DV; cholesterol 17.4mg 6% DV; sodium 893.5mg 36% DV. Yum my hubby LOVES hearty soups and this fit right in! And use at least 2 lbs of good quality minced beef (not ground). Drain off all the grease. I liked how this turned out but I think I'll play around with the vegetables in the future as I didn't love the combination. I've been making a version of this same steak soup for years and I'd like to add a few things to turn it from just okay, into marvelous. This delicious soup is quite famous locally. 35 years ago I think it needs updating. Let rest at room temperature, about 15 minutes. Add 1 tsp of flavor enhancer. One soup trick I learned when working at a soup kitchen is to boil the carrot peels celery tops and onion skins in the water to make a stock. Gradually add 2 cups of the water to the roux and stir until smooth. Add 1 tsp of flavor enhancer. After it has simmered for several minutes strain out the peels and use the liquid in place of the water. That soup was nearly gone before I got any!
My oldest son who complains about any and all veggies said "Even with the vegetables this was still good." Had high hopes but was nothing special. Because this recipe orginated approx.

Positively the best soup I have ever had!

Use at least 1/2 cup of chopped carrots, onions and celery. Amount is based on available nutrient data. Add comma separated list of ingredients to exclude from recipe. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Exquisite.. very very similar to steak soup I've had in KC.. almost exact. Also....please note that I make sure my "roux" is browned well before adding the beef stock. Use at least 1/2 cup of chopped carrots, onions and celery. Anyway loved it and will definitely make many more times!!!

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