Steak Soup

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.

Steak Soup

Libby with Lemony Thyme

5 from 2 votes

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Servings 4

Ingredients

  

• 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
• 1/2 tsp. salt
• 3 cups beef broth
• 1 cup red wine we used Mirassou Cabernet Sauvignon
• 1/2 cup cream

Instructions

 

• 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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