Can I Use Leftover T-bones From Steak to Make Beef Broth
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
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
LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Provided by PalatablePastime
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.
T-Bones and Sierra Roja Wine are slowly simmered enhancing a rich flavor and the soup is finished with Fresh Red Swiss Chard.
Provided by Potagekempcc
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- In a Dutch oven heat 2-tablespoons olive oil. Season steaks 1-teaspoon salt, 1-teaspoon black pepper and cook rare.
- Remove steaks, de-bone and cut to a medium dice. Reserve T-Bones for soup.
- Add remaining olive oil, onions, carrots, celery, bell peppers, garlic, bay leaves, steak, bones and sauté 4-6 minutes.
- Add Sierra Roja wine and reduce by one-half.
- Add beef stock potatoes, tomatoes, corn, peas, green beans and herbs. Bring to a full boil and reduce to simmer for 20-minutes uncovered. Remove T-Bones, bay leaves and discard.
- Remove from heat, add Red Swiss chard, stir and let stand for 5 -minutes.
- Reseason with salt and pepper to taste. Serve soup in warm bowls.
- Garnish with fresh Rosemary.
- *Agua Dulce Winery, Agua Dulce, Ca.
Nutrition Facts : Calories 547.9, Fat 31.5, SaturatedFat 10.9, Cholesterol 86.2, Sodium 2668.6, Carbohydrate 24.2, Fiber 4.8, Sugar 5.8, Protein 38.1
LEFTOVER STEAK SOUP • LOW CARB WITH JENNIFER
2018-12-29 · For fresh steak: In a heavy bottom pot over medium high heat, add the butter and olive oil. Cut the fresh steak into 1 inch cubes …
From jenniferbanz.com
Ratings 16
Calories 370 per serving
Category Dinner, Soup
- If you using already cooked steak, cut into 1 inch cubes and set aside. In a heavy bottom pot over medium heat, add the butter and olive oil. Continue to 3rd step.
- For fresh steak: In a heavy bottom pot over medium high heat, add the butter and olive oil. Cut the fresh steak into 1 inch cubes and season with salt. Sear all sides and then remove from the pot. work in batches so you do not overcrowd the pot. Set cooked steak aside.
- In the same pot over medium heat, add the diced onion. Cook until the onion is browned and softened. Now add in the garlic, herbs, and mushrooms. Continue to cook until the mushrooms are browned and soft.
- Add in the beef broth and the xanthan gum. Bring the soup to a boil and cook for a few minutes to let it thicken.
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Source: https://www.tfrecipes.com/leftover-steak-bone-soup/
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