Sorry about being an absentee blogger again! With the first week of school and football, softball and violin lessons starting up, it’s been busy. And I’ve been pretty sad about the passing of my godfather. He was absolutely an amazing man, and I think I may do a post all about him one day soon.
On a happier note, I made my family very happy this week, with the assistance of some good old Steak Soup. It’s definitely a hearty soup, but a little lighter than a stew. I topped it with homemade onion straws, but the canned ones or croutons work just as well.
1/4 cup of olive oil
1 cup onion, diced
1 tsp minced garlic
1 cup carrots, diced
1 cup celery, diced
1/2 cup of flour
1.5 qts low sodium beef broth
1.5 quarts low sodium chicken stock
2 lbs skirt or flank steak
2 cups diced Idaho potatoes
1. Grill the steak to medium, cut it into bite sized pieces, and set aside. I grill it even in the winter, but a broiler will work just as well.
2. Heat olive oil over medium to medium high heat, in a large heavy saucepan (at least 5 quarts in size). When heated, add in the onion and garlic, and sautee about 5 minutes, or until softened and lightly browned.
3. Add in carrots and celery and cook a few minutes more until softened.
4. Stir in the flour and cook another minute or so. You want the flour to cook a bit, but you don’t want it to get dark.
5. Add in the chicken and beef stock, and stir to mix.
6. Toss in the steak and potatoes.
7. Bring to a simmer, and then reduce heat to keep it at a low simmer. Cook for 45-50 minutes, stirring occasionally, until potatoes are fork tender, but not mushy.
8. Add in Worcestershire sauce to taste – I use about 1 tablespoon – and then stir. Taste for seasonings and add a dash of pepper or even Tabasco sauce if you want a little kick.
9. Top with onions or croutons or whatever makes you happy!
Makes about 12 good sized bowls full, and it tastes just as good on day two. Enjoy, and as always, let me know if you give it a try!