IRON TENDER RESTAURANT STEAK SOUP
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
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
TENDER FLAT IRON STEAK
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
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
KANSAS CITY STEAK SOUP
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
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
STEAK SOUP
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
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
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