Comforting Steak Soup Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
• Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Steps:

• Cut the round steak into pieces about the size for one serving -- maybe 2-3 inches by 4-5 inches.
• Season meat with salt, pepper, garlic.
• Dredge in white flour (both sides).
• Brown meat in 1/2 cup (+/-) oil in skillet or bottom of pressure cooker.
• Empty the soup cans into the pressure cooker. (If you used it for browning, be sure to pour off excess oil.).
• Add the meat -- unless it's still in the pressure cooker :).
• Mix meat gently into soup concentrate, making sure that each piece is coated on both sides.
• Following the directions for your pressure cooker, cover and seal.
• Place the "rocker" on the top steam vent.
• Cook over medium-high heat.
• When the "rocker" begins rocking, you can reduce heat as long as it keeps rocking.
• Cook for ten to twelve minutes, then remove from heat.
• Following directions for your cooker, allow to cool on a trivet or hasten the cooling with water running into a sink.
• DO NOT remove the rocker until the pressure has gone down.
• Open lid when the pressure lock permits.
• Serve hot with mashed potatoes and vegetable of your choice.
• (Increase or decrease amounts carefully! The amount of meat can be varied, but doubling the meat doesn't mean you need to double the amount of oil.).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Mix meat with crackers, milk, parsley flakes, salt, pepper, garlic salt, and egg. This is easiest to mix by hand.
• Form into large patties. (I make three of this, but you could make four.).
• Heat butter or oil in large skillet over medium heat.
• Then add meat and brown on both sides; drain.
• Smear cream of mushroom soup all over the tops and sides of the meat patties until you use it all.
• Cover tightly and simmer on med-low heat for 30 minutes, flipping patties now and then and spooning soup back over, until no longer pink in the center.

Steps:

• Brown ground beef over med-high heat in a dutch oven. Add onions, carrots, celery and garlic. cook 10-12 minutes until veggies are softened.
• Add chicken broth, tomatoes, worchestershire, red pepper sauce, and ground pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Meanwhile melt butter in small saucepan. Stir in flour. Cook over medium-high heat, stirring until golden brown. Whisk into soup. Cover and simmer 15 minutes more.

Steps:

• Heat olive oil on medium low in Dutch oven or big soup pot.
• Pour flour into plastic bag (1 gallon).
• Place cubed meat inside & shake vigorously.
• Swirl meat w/ wooden spoon to coat thoroughly.
• Pour meat & finely chopped onion into Dutch oven.
• Wait approximately 1.5 minutes then add 2 tsp of garlic,.
• remaining flour, salt & pepper. Stir until browned.
• (Be careful not to burn the garlic).
• Add finely chopped carrots, finely chopped celery, diced onions & stir.
• Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
• Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
• Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
• Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
• Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
• Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).