Weekend Cooking: Steak Soup

The cooler fall temperatures have awakened a craving for one-pot comfort foods.  In the past two weeks I have made chili, chicken pot pie soup, and steak soup.  Last night I pre-cooked some chicken for the upcoming week; I plan to make a chicken/tomato stew and perhaps chicken tortilla soup.  I am sure this domestic mood will soon pass, but I have sure enjoyed the meals (and leftovers) these past few days.

I had all intentions of posting the recipe for chicken pot pie soup last week, but alas I could not coordinate my photography with my hunger and we finished the soup before I had a chance to take a picture.  I am quite sure I will make this personal favorite again soon, and this time I will have the camera ready.

I did learn my lesson, however, and managed to click a few images while preparing the steak soup.  I received this recipe years ago from a good friend and since that time I have tweaked a little here and there to suit my personal tastes.  As with most soup recipes, it is good served right away, but even better the next day.  The flavors blend together and intensify, making it the perfect antidote to a cold dreary day.  Eating a bowl in front of the fire, dogs by my side, watching the World Series.... well, there is nothing better.

Steak Soup

First, brown 1 pound ground meat, drain the grease, and set aside.

Next, in a large pot saute ....

• 1 stick butter
• 1 cup chopped celery
• 1 cup diced onion
• 1 cup sliced carrots

Once the vegetables are cooked to your liking (I prefer them a bit crunchy) add...

• 1/2 cup flour to thoroughly coat the vegetables to help thicken the soup.

Next, add the following and simmer about 4 hours ...

• 32 ounces chicken stock
• 2 cans diced tomatoes
• 1 bag frozen mixed vegetables
• 1 bag frozen corn
• 1 lb. cooked ground meat
• 2 teaspoon black pepper
• 2 tablespoons A-1 steak sauce (the original recipe called for BV, but that is sometimes difficult to find and I like the robust flavor of the A-1)

The soup is good as is, but being an Italian household we feel the flavor is enhanced by sprinkling the top with some grated parmesan cheese and serving crusty Italian bread on the side to help sop up the juice.  Deliziosa!