This Steak and potato soup It is an abundant dinner and comfort-food that is full of flavor! It is easy to prepare with cheap ingredients and meets in a total of 40 minutes!
Many recipes claim to be easy, but in reality they are not so easy. Well, this recipe is really an easy soup recipe, and it’s just one of the things I love!
Lift the steak into the Dutch oven, brown the onions and mushrooms, add all the other ingredients, then bring on low heat!
This really has a flavor like a classic steak dinner and potatoes but in the comfort of a soup!
What do you need to make this recipe
- Serrota Top of beef – cremated and cut into pieces ½ “.
- Salt and pepper – It improves flavors and adds some spices.
- Olive oil – Used to give a good beef burning before adding it to the soup.
- Not salty butter – Cook the vegetables and garlic and adds depth of flavor to the broth.
- Onion – You will need a single onion, diced.
- Mushrooms – I prefer to use beautiful baby mushrooms, but white mushrooms will also work.
- Garlic -Consigl the freshly ground garlic for a stronger flavor, but if you have a pre-moal garlic jar, this will also work.
- Flour – grabbed in the mixture of butter and vegetables to create a roux that helps to slightly thicken the soup.
- Beef broth – A tasty base of soup.
- Thyme – The fresh thyme twigs are in the best flavor, but the dry thyme will also work.
- Rust potatoes – Make sure to peel them and cut them into pieces ½ “before using them!
- Heavy cream -Irende the ultra-crema broth.
- Digione Senpe – More spicy, the better!
- Steak sauce – It gives a delicious tanks to cut the creaminess of the soup.
Other fantastic additional ideas are pepper bows, shallot, cherdar cheese and, of course, pieces of bacon!
How to prepare the steak soup and potatoes
In a large Dutch oven, heat the oil over medium-high heat. Season with the beef with salt and pepper and scald On all sides for 2-4 minutes. Remove the beef from the pan, cover with a sheet and set aside.
In the same pan add butter and turbine to cover. Add the onion and cook until it is soft, therefore Add the mushrooms and cook Until golden. Add the garlic and cook until it is fragrant.
Sprinkle with flour and cook for 2 minutes, stirring often, then Beat in stock, One cup at a time. Add the thyme and bring to a boil.
Mix the potatoes and reduce on low heat. Cook for 15-20 minutes Until the potatoes are tender.
Mix the cream, mustard and steak sauce, Then cook over low heat for 5 minutes more before serving with steak!
Which meat to use
I use the beef beef steak, but you have many other options! You can often find Chuck, Contrafile, Round or even Ribeye marked in the “space” section of the meat department. If you feel fantasy, exchange the steak for the lamb. If you have remaining beef from another recipe that has already been cooked, just cut and use it in the soup.
This soup is very indulgent and you have many options when it comes to meat, so take what you can get and run with it!
I don’t recommend using thin and heavy grain cuts such as side or iron. They won’t get at the bottom or they will give you the plot you are looking for.
Frequent questions about the recipe
YES! A large stew begins with the browning of the beef on all sides. You want to take it beautiful and warm for a serious burning to obtain that crunchy outside so that it holds into the soup!
To help with golden, try dusting the beef with a little flour before burning it.
I recommend using rust potatoes for potato soup! They have enough starch to resist during the bass and slow simmer.
If you prefer, you can exchange rust potatoes for gold yukon or even sweet potatoes!
This soup is relatively brothey. If you prefer a thicker soup, you have a pair of options:
Make a suspension. Bang together the same part flour and water, then mix it in the soup (small pieces at a time) until you reach the desired thickness.
FRUZIA. Put some soup in a blender, mix it, then mix it in the rest of the soup. This creates a thicker and creamier consistency!
Here are some of my favorite contours to be served with this steak and potato soup:
How to store
Remaining potato soup It will last in the fridge for 3-4 days or in the freezer up to 6 months. To heat, Microwave or hot on the stove until it is heated.
Remaining steak It will last in the fridge for 3-4 days or for a maximum of 3 months in the freezer. To heat, Defrost in the refrigerator if frozen, then microwave or hot on the stove until he warmed up.
Other recipes of soup to try
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This abundance of steak and potatoes is a perfect welcoming meal for cold nights. Use the cheap and cubic higher countersign the meat to save cents.
Prevent the screen from going to sleep
In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat.
Season the beef with salt and pepper and scald on all sides, from 2 to 4 minutes.
Remove from the pan and set aside. Cover with a sheet.
In the now empty pan, add the butter and whirlwind to cover.
Add the onion and cook 5 minutes, until it is soft.
Add the mushrooms and cook until the water evaporated and are golden.
Add the garlic and cook 30 seconds until it is fragrant.
Sprinkle with flour and cook for 2 minutes, stirring often.
Beat in series, 1 cup at a time ensuring that the tufts are not form.
Add the thyme and bring to the boil, mixing every now and then.
Add the potatoes and reduce the heat to maintain a simmer.
Cook for 15-20 minutes, until the potatoes are kept.
Mix the cream, mustard and steak sauce and cook over low heat for 5 more minutes.
Divide the steak between the bowls and the ladle soup above.
This is one of those recipes that I made a hundred times and still love. I use all types of beef – really everything I can transform enough to do it – so don’t think too much.
This keeps in the refrigerator for a maximum of 3 days in an airtight container.
Heat over low heat in a pot.
Calories: 338Kcal | Carbohydrates: 23G | Protein: 24G | Fat: 16G | Saturated fat: 8G | Cholesterol: 81mg | Sodium: 504mg | Potassium: 1250mg | Fiber: 1G | Sugar: 3G | Vitamin A: 435Iu | Vitamin C: 6.8mg | Soccer: 74mg | Iron: 2.9mg
