Iron Tender Restaurant Steak Soup |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 10 |
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Copycat/Restaurant Recipe Taste of Thomason cookbook includes this recipe for Irontender Steak Soup. I've not made it yet but it is on my menu list for soon!! Enjoy! Ingredients:
1 lb sirloin steak |
1 lb lean ground beef |
1 cup chopped celery |
1 cup chopped onion |
1 cup chopped fresh tomato |
1/2 teaspoon celery salt |
1/2 teaspoon seasoning salt |
1/2 teaspoon red cayenne pepper |
4 tablespoons oil |
6 tablespoons flour |
6 cups beef broth |
1/2 teaspoon garlic salt |
1/2 teaspoon black pepper |
1/2 teaspoon kitchen bouquet |
Directions:
1. Cut steak into cubes. Brown in skillet.
2. Add ground beef and cook till brown.
3. Saute vegetables and seasonings; then add to brown meat.
4. In spearate pan heat oil, add flour and stir until very brown (but not burned).
5. Pour half the broth into the flour and stir until smooth.
6. Pour remining bouillon over meat; bring to a gentle boil.
7. Combine all ingredients.
8. Cover and reduce heat.
9. Simmer 2 hours.
10. Notes: I usually use canned tomatoes (don't drain) and it works just fine.
11. Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
12. I use Wondra flour and add it just a little bit at a time, whisking it as I go.
13. Also, I add in a little bit of jugo magi a mexican liquid seasoning instead of kitchen bouquet.
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