Zz Steak Soup Aka Hereford House Recipe 39

Steps:

• Place the butter in a stockpot and add the onions. Cook until onions begin to caramelize or start to brown. Add the flour and mix well. This will make a roux. Cook this while mixing for 2-3 minutes. Turn the heat down to medium. Add the cooked hamburger meat, uncooked potatoes, water, beef base, kitchen bouquet and seasoned salt. Cook for 20 minutes. Stir occasionally. Turn heat to high and let the soup come to a boil. Add the garlic powder. Continue to cook on high and continue stirring. The soup should start to thicken as it boils. If becomes too thick add a little water to it then adjust the seasonings. Once to the desired thickness and taste add the mixed vegetables to the soup. Turn heat to low and let the vegetables cook for 15 minutes. Remove the soup from the heat. Ad the cut steak to the soup and serve immediately. May refrigerate for up to 4-5 days. Enjoy

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.
• In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve.
• Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.

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.

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.

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:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside. , In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta. , Spoon half of the beef mixture into a greased 13x9-in. baking dish. Top with pasta, soup mixture and remaining beef mixture. Sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted.

Steps:

• Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.
• In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side.
• Cook crab cake until hot all the way through. Keep warm.
• In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm.
• Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
• Garnish with chopped parsley.