December 8, 2015

#THE SEWING GOURMET...

...when temperatures start to turn chilly and I need some good comfort food, believe it or not -the first thing I think of is not CHILI...it's SOUP.  Yes, good old Vegetable Beef Soup.  I usually make it using a nice chuck roast that I cut into cubes myself (per my MaMa because now a days stew beef is  trimmed far too lean to make a good really good stock - and she's right).  But this time I made soup using regular old cubed steak.  Inexpensive but, for me usually tough no matter how I cook it, but it works really well in a soup.   I thought it was an interesting recipe when I first found it  and have made it numerous times so I thought I'd share here.  Hope you will try and enjoy.
STEAK SOUP
A quick and easy meal to prepare and delicious
Drained Canned or frozen vegetables may be used instead of fresh
3 Tbsp. Olive Oil
1 pound of Cube Steak, cut into 2" cubes (can substitute sirloin steak, or beef stew if you like)
1 Large Onion, chopped
1 Cup Carrots, diced
1 Cup Celery, diced
1 Cup Sliced Okra (Hey, I'm from the South - gotta have it, but you can leave it out if you like)
3 Cans Low-Sodium Beef Broth, OR (2 tubes of Knorr Homestyle Stock dissolved in 3 1/2 Cups of Water)
2 Bay Leaves
1 151/2 Ounce  can Diced Tomatoes, with juice
1 Tbsp. Worcestershire Sauce
1 Tbsp. Italian Seasoning
1 Tsp. Granulated Garlic Powder
1 Tsp. Seasoned Salt
Freshly Ground Pepper to taste
Salt to taste
In a large pot, heat 1 Tablespoon of olive oil over medium-high heat.  Add half the steak and cook, stirring frequently, until well browned on all sides.  Remove steak with a slotted spoon.  Repeat with another Tablespoon of Olive oil and the remaining steak, removing steak from pot once the meat is browned.

Reduce heat to medium-low and add the remaining 1 Tablespoon of Olive to the pot.  Add the onion and saute about 5 minutes.  Add carrots and salt and continue sauteing another 3 minutes.  Add ALL remaining ingredients and cooked steak to the pot, and stir to combine.  Bring to a boil, scraping the bottom of the pot to dislodge any brown bits from cooking the steak.  Reduce heat, cover and simmer for 1 1/2 hours.

I serve with shell pasta that has been cooked on the side - not in the soup and drained, and Corn Muffins on the side so it looks something like this
What's one of your "go to" comfort foods for chilly days????

8 comments:

  1. I so agree with you on the beef fat thing. Sure, I don't want to eat fatty foods but once in a while you need a bit, if not just to bring back the memories of eating such wondrous things. What I would give for a good pork shoulder with a thick layer of fat. OK, I'm embarrassing myself now. Your recipe looks and sounds awesome. Thanks for sharing.

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    1. You are welcome Bunny! Now that pork shoulder sounds wonderful!

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  2. Soup is a great convenient meal. Thanks for sharing this recipe. I usually cook chili during the colder months.

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    1. Yes soup is convenient ESPECIALLY when you have enough left over to freeze for later. I placed two nice sized containers of it in the freezer.

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  3. Looks like a really good recipe Ms. Faye!! I agree with you and love, love, love me some good soup too! I'll have to try it without the beef (I'm a vegetarian)...thanks so much for sharing your recipe with everyone. I hope you enjoyed your soup!

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    1. Yes indeed I did enjoy it Myra!

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  4. Vegetable beef soup or beef stew are what I want on cold nights. Yours looks like a good one.

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  5. I agree and also love beef stew too Marjie.

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