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Steak and Potato Soup

Steak and Potato Soup

Serves 4

Print Version

INGREDIENTS

From Weiss Meats:

  • Two 1 lb NY Strip Steaks, cut into bite sized cubes

From Your Grocer:

  • 4 TBS vegetable oil
  • 1 1/4 tsp salt
  • 8-10 grinds of fresh black pepper
  • 1 onion, chopped
  • 2 green peppers, chopped.
  • 1 cup of baby carrots.
  • 1/2 cup of mushrooms, sliced.
  • 3 crushed cloves of garlic, minced fine.
  • 3 cups water
  • 3 baking potatoes, peeled and cubed.
  • 4 cups beef broth
  • 2 tsp Worcestershire sauce
  • Optional: Sour cream for topping.

PREPARATION

  • Add vegetable oil to a large stockpot.
  • Add steak pieces and minced garlic.
  • Sprinkle steak with salt and grind on the black pepper.
  • Cook for about 3-4 minutes until browned, stirring with a wooden spoon.
  • Remove steak with slotted spoon and set aside.
  • Add onion, carrots, green pepper and mushrooms and cook until tender, approximately 5-6 minutes.
  • Add 2 cups of the water, stirring to mix with oil and onion.
  • Reduce heat to low, add steak pieces, potatoes, beef broth and Worcestershire sauce.
  • Cook over low heat 20-30 minutes, stirring occasionally.
  • Add remaining cup of water if soup becomes to thick.
  • Optional: top with a dollop of sour cream.
  • Serve and enjoy!
Tags: ny strip, soup, steak,
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