Cowboy Steak N Veggie Soup Recipes

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

GRILLED COWBOY STEAK

Steps:

• Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
• Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
• Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.

COWBOY STEAK AND VEGETABLE SOUP

Steps:

• Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
• In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
• Heat large saucepan over medium-high heat until hot.
• Add the beef mixture; cook and stir for 4-5 minutes or until browned.
• Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
• Bring to a boil over medium-high heat.
• Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
• Stir in the beans and cook 4-5 minutes or until heated thoroughly.
• Stir in the spinach.

COWBOY STEAK N VEGGIE SOUP

Steps:

• 1. Cut beef into 1/4 inch thick strips;cut each strip into 1 inch pieces. In medium bowl,combine beef,basil,salt,pepper,garlic and oil; toss to coat.
• 2. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture;cook and stir 4 to 5 minutes or until browned.
• 3. Stir in broth,salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low;simmer 10 minutes.
• 4. Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil.

VEGETABLE STEAK SOUP

Steps:

• Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

COWBOY CAVIAR SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
• Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
• While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
• Add avocado to the pot and puree soup with an immersion blender.
• Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
• Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

STEAK-N-VEGETABLE SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.