Many years ago I went to Kansas City on a business trip. I was invited to dinner with a dear friend at one of the wonderful Steakhouses in town. I informed in advance that besides amazing steaks, this particular establishment was famous for their Steak Soup.
Side Note: If we ever go out to dinner together, you and I, be prepared that I most always have to order last. I make my decision on what to order mostly based on what everyone else at the table has ordered. I like to be sure as many dishes as possible have been covered. Because I’m certain, when the time is right, my dining companions will offer me a bite. My family affectionately calls this ‘Want a bite Lib?’
I’m also that girl that goes to Kansas City, is dining in a landmark Steakhouse, famous for their Steak Soup, and orders the Lobster Bisque. On this particular occasion I made the right choice. The steak soup was not at all what we expected and the lobster bisque stole the show.
Recipe inspiration: This past Saturday evening we enjoyed a long overdue dinner with friends at their brand new home. Great company, catching up, cooking together, and a wonderful meal…that began with Jalapeno Popper Dip. I’ve discovered a new weakness.
By the time the perfectly cooked NY Strip steaks were presented…we were slowing down and savoring every bite. Yes, we took home a doggy-bag. The next day, I wasted no time turning the leftovers into a ‘what-steak-soup-is-supposed-to-taste-like’ Steak Soup.
Since we served this soup on Sunday, and Shelby was here to enjoy it (she had no interest in any of the other assorted dishes I offered up), I’ll call this a Sundays with Shelby post. Then she delivered the most incredible 90-minute work-out-the-knots massage and it became an extra special Share the Love Sunday.
- 12 ounces NY Strip steak or favorite steak, trimmed and diced
- 8 ounces button mushrooms, sliced
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 carrots, diced (omit for low-carb)
- 1 Tbl. olive oil
- 1 Tbl. Worcestershire sauce
- 2 Tbl. flour
- 1 tsp. dried thyme
- 1 tsp. freshly cracked black pepper
- ½ tsp. salt
- 3 cups beef broth
- 1 cup red wine (we used Mirassou Cabernet Sauvignon)
- ½ cup cream
- In a heavy bottom pot, sauté mushrooms in olive oil until lightly browned on both sides. Remove.
- In same pot, sauté onion, celery, carrots until tender, about 8-10 minutes. Remove.
- Add steak pieces and sauté over medium heat until browned, stirring constantly 2-3 minutes. Add Worcestershire and stir another minute. Dust in flour, thyme, salt & pepper; stir for another 2-3 minutes.
- Add beef broth, deglazing pan, followed by wine. Reduce heat to low and simmer for about an hour, until steak is tender. Return sautéed veggies to soup and heat through.
- To serve, whisk in cream and heat through. Season with salt & pepper to taste.
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