Steak Jalisco Recipe Kita Roberts Girl Carnivore

STEAK AND POTATO SOUP

Steak and Potato Soup image

This hearty steak and potato soup is a perfect cozy meal for chilly nights. Use inexpensive top sirloin and cube the meat yourself to save pennies.

Provided by Kita Roberts

Categories Soup

Time 40m

Number Of Ingredients 14

Ingredients

1 lbs beef top sirloin (trimmed and cut into 1/2" pieces)
salt and pepper
1 tbs olive oil
2 tbs unsalted butter
1 onion (diced)
12 oz baby bella mushrooms (sliced thin)
2 garlic cloves (minced)
2 tbs flour
5 cups beef stock
3 thyme (fresh sprigs are best)
1 lb russet potatoes (peeled and cut into 1/2" pieces)
1/2 cup heavy cream
1 tbs Dijon mustard (Spicier the better)
2 tsp steak sauce

Steps:

In a large Dutch Oven, heat 1 tbs oil over medium-high heat.
Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes.
Remove from pan and set aside. Cover with foil.
In the now empty pan, add the butter and swirl to coat.
Add the onion and cook 5 minutes, until soft.
Add the mushrooms and cook until water has evaporated, and they are browned.
Add the garlic, and cook 30 seconds until fragrant.
Sprinkle with the flour and cook for 2 minutes, stirring often.
Whisk in the stock, 1 cup at a time making sure no clumps form.
Add the thyme and bring to a boil, stirring every now and then.
Add the potatoes and reduce heat to maintain a simmer.
Cook for 15-20 minutes, until potatoes are tender.
Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
Divide the steak between bowls and ladle soup over top.

Nutrition Facts : Calories 338 kcal, Carbohydrate 23 g, Protein 24 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 504 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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