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Steak-and-Potato Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 4
The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market.
3 tablespoons cooking oil
1 pound sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide, or 1 pound presliced beef (see headnote)
1 1/4 teaspoons salt
1 large onion, chopped
1 pound baking potatoes (about 2), peeled and cut into 1-inch chunks
1/2 pound green beans, ends trimmed
2 cups water
1 quart canned low-sodium chicken-broth or homemade stock
1/4 teaspoon fresh-ground black pepper
2 teaspoons worcestershire sauce
Steak-and-Potato Soup Recipe at
In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt.

Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the potatoes, green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Return the steak and any juices to the soup and stir in the Worcestershire sauce.

Test-Kitchen Tip:
Make sure the steak is well browned before removing it from the pot; those brown bits left on the bottom are essential for flavoring the broth.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Soups
 Beef & Potato Dinners
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 405
Fat. Total: 17g
Fiber: 4g
Carbohydrates, Total: 26g
Sodium: 990mg
% Cal. from Fat: 38%
Cholesterol: 77mg
Protein: 35g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Anne, VA Reviewed: 02/25/2013
Sounds Great!
I'm looking forward to trying this on a cold night. Another way to make the steak easier to slice is to put it in the freezer for about 30-45 minutes. It won't be solidly frozen, but it will be firm enough to slice easily.
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