Sirloin Soup Italiano Recipes

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STEAK SOUP



Steak Soup image

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

Provided by FoodieFamily4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g

SIRLOIN SOUP ITALIANO



Sirloin Soup Italiano image

A delicious, easy to prepare, and healthful soup based upon a recipe from Fred Wix, who is also known as the Gabby Gourmet.

Provided by Debs Recipes

Categories     Penne

Time 30m

Yield 10 serving(s)

Number Of Ingredients 18

8 ounces penne pasta
1 tablespoon olive oil
1 1/2 lbs top sirloin steaks, cut into 1/2-inch pieces
1 medium onion, chopped
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, minced
6 cups low sodium chicken broth or 6 cups vegetable broth
1 (28 ounce) can diced Italian-style tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (15 ounce) can corn
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt
fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • Cook pasta according to package directions; drain and set aside.
  • Meanwhile, saute beef, onion, and celery in olive oil for 2-3 minutes; add carrots and garlic; saute another 1-2 minutes until beef is just cooked.
  • Combine beef mixture, broth, tomatoes, tomato sauce, beans, corn, and herbs in stockpot; simmer for 20 minutes or until flavors are blended and all vegetables are tender; add pasta and heat through; add salt and fresh-ground black pepper to taste; serve topped with fresh grated parmesan cheese ~ and as the Gabby Gourmet always says, Enjoy!
  • NOTE: 8 ounce uncooked penne pasta is 2 1/2 cups.

Nutrition Facts : Calories 465.1, Fat 19.3, SaturatedFat 6.7, Cholesterol 66.6, Sodium 640.8, Carbohydrate 47.5, Fiber 7.7, Sugar 8.8, Protein 28.9

SIRLOIN ITALIAN STYLE



Sirloin Italian Style image

Another Contadina recipe. I think this would need some tweaking...posting so I don't loose it! Almost seems like Swiss steak. Will edit after I try it...or better yet let me know if you try it!

Provided by Thea

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs sirloin steaks, cut into 2 inch strips
1/4 cup flour
2 tablespoons olive oil
1 cup sliced onion
1 (6 ounce) can contadina italian paste with Italian spices
1/2 cup dry red wine or 1/2 cup beef broth

Steps:

  • Coat meat with flour. Heat oil in large skillet over medium-high heat.
  • Add meat and onion; cook stirring occasionally, 4 minutes or until no longer pink.
  • Stir in tomato paste, wine and ½ cup water; bring to boil. Reduce heat; cover and simmer 25 minutes or until meat is tender. Season to taste with salt and pepper, if desired. Serve over rice or pasta.

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