In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Steak And Mushroom Soup
- add review
- #102627
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
MARINADE
2/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon dark brown sugar
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
SOUP
1 1/2 pound steak, cut into 1 inch cubes (rib-eye steak will do)
3 tablespoons olive oil
3 tablespoons butter
3 medium onions, 1/2 coarsely chopped and 1/2 thinly sliced
2 carrots, scraped and thinly sliced
2 small ribs celery, cut in thin slices
1 pound mushrooms, thickly sliced
all-purpose flour
7 cups beef bouillon
1 1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 1/4 pound escarole, washed and cut into bite size pieces
directions
Mix the marinade ingredients together in a bowl and add the steak cubes. Be sure all of them are submerged. Set aside for 1 hour or overnight.
Meanwhile heat half of the olive oil and butter in a stockpot. Add the chopped onion, carrot and celery. Cook over medium heat for about 5 minutes. Add the mushrooms and continue cooking until they are just wilted. Remove the vegetable from the pot and set aside.
Wipe out any bits of vegetables from the pot and add the remaining oil and butter. Take the steak out of the marinade and dry the cubes with paper towels. Sprinkle them with flour, discard the excess flour.
Heat the oil and butter in the pot, add the steak and brown the cubes, being careful they do not burn. Remove the steak from the pot and set aside.
Return the cooked vegetables and mushrooms to the pot along with the raw sliced onions. Add the bouillon, salt and pepper and simmer for 15 minutes.
To finish the soup, add the steak and escarole and bouillon if needed and simmer until the soup is hot and the escarole cooked barely.
added by
rseidner
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
January 2, 2013
I made this using the left over prime rib roast from Xmas, its so good and yummy and actually easy to make. It's a long process but really good.