Ocharleys Pepper Steak Soup Recipes

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Melt butter or margarine in a small stockpot or Dutch oven set over.
• medium-high heat. When butter foams, add onions, green pepper and
• celery.
• Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
• and.
• brown. Add flour, and cook 2 to 3 minutes more, stirring often.
• When flour smells "nutty" and is browned, add water. Cover, and bring
• to a.
• boil. Add bouillon cubes. Stir until blended.
• Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
• to.
• 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
• cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
• enough to eat with a fork, and salty from the bouillon cubes. (Do not
• add.
• extra salt.).

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• Meanwhile, season the steak with salt, pepper and the coriander. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
• Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. Stir in the ginger, garlic and five-spice powder and toss for a minute or two. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
• To serve, twist bundles of the whole wheat noodles around a fork and place in bowls. Pour in the soup and top with the cilantro.

Steps:

• 1. NOTE: I cooked my steak and onions and then bell peppers in batches as not to overload my soup pot. You want to slightly brown your peppers while cooking them quickly so that they hold their texture, if you overload the pot, they will get mushy before they get slightly caramelized. I season my peppers each time I place a batch in the soup pot with granulated garlic and Mrs. Dash.
• 2. Slice beef and onions into strips then into bite size pcs. Place in a large soup pot with a little olive oil on high heat and begin to brown stirring often. Season with granulated garlic, Mrs. Dash and black pepper. Once they are mostly brown add 1 tsp of reduced sodium teriyaki sauce and 1/2-1 tsp cumin, mix and continue to cook for a few minutes more, remove from pot and set aside.
• 3. While meat is cooking slice bell peppers and cut into same size as you did steak and onion. Once you have removed steak from pot add a little more olive oil, a couple handfuls of peppers. Season with a little granulated garlic and Mrs. Dash and stir OFTEN to slightly brown, remove from pot and repeat until all peppers are slightly cooked.
• 4. To empty soup pot add 1/3 c butter and 1/3 c of flour, mix to make a roux. Add 4 c of rich beef stock stirring constantly. Make sure there are no lumps in sauce. Add 1 tbsp. of A-1 sauce for flavor and 1 tsp of Kitchen Bouquet for color. Add steak and peppers back in, stir, and remove from heat. Salt to taste.

Steps:

• Brown and drain ground chuck. Set aside. Pan boil onions, celery, and carrots. Set aside.
• Melt butter in a 2-quart pan. Add the flour and mix well. Stir in water until thickened. Stir in the Accent, pepper, beef base, and tomatoes. Cook for 1 more minute, stirring constantly. Stir in the Kitchen Bouquet, all of the vegetables, and the ground chuck. Cook on medium, heat for 30 minutes, stirring occasionally. Serve.