HOW LONG IS COOKED STEAK GOOD IN THE FRIDGE RECIPES

26 LEFTOVER STEAK RECIPES THAT ARE EASY TO MAKE – THE ...

26 Leftover Steak Recipes That Are Easy To Make – The ... image

There’s nothing quite like a large steak dinner to satisfy the taste buds. While steak is one of the most delicious meats to enjoy, it can often be heavy and filling, so chances are you’ll have plenty of it left afterwards. Cooking and repurposing your leftover steak the following day may seem like a hassle, but

Provided by Cassie Marshall

Ingredients

STEAK SOUP RECIPE | ALLRECIPES

Steak Soup Recipe | Allrecipes image

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

Provided by FoodieFamily4

Categories Beef Soup

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Nutrition Facts : Calories 361.1 calories, CarbohydrateContent 26.9 g, CholesterolContent 84.1 mg, FatContent 12.9 g, FiberContent 4.4 g, ProteinContent 36 g, SaturatedFatContent 4.6 g, SodiumContent 1118.2 mg, SugarContent 6.3 g

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