I often search the WWW for good recipes and when I find a good one I often make it and then I modify it to my liking. But sometimes I just come up with a good recipe using my own pea brain and it comes out pretty darn good. That is the case with this recipe, I wanted a good steak soup recipe with everything that I love about getting a good steak dinner at a nice steak house. So I created this steak soup. I did a little research on the web and found that most steak soup recipes used stew meat. I did not have time to let the stew meat marinade nor did I want to cook it in the crockpot all day. So I used a good New York Steak. I cut it up into cubes and then dredged it in seasoned flour and my own steak rub (My steak rub is 1 tablespoons thyme, 1 tablespoons garlic powder, 2 tablespoons parsley flakes 1/4 tablespoon paprika, 1/4 tablespoon freshly ground black pepper and 1/2 tablespoon salt, grind all together in a coffee grinder). Then I seared it all together in two tablespoons of oil in a hot skillet until they were nicely browned on the outside then added them to the pot..
Then I diced 1 half of a large yellow onion and about 1 cup of mushrooms and sautéed those until the onions were soft. I put a pot on the stove and put in 1 can of beef broth and 1/2 can of water into it. Then I added some veggies; a half bag of California blend which is carrots, broccoli and cauliflower. To that I added 1 can of green beans, drained and a cup and a half of chopped frozen spinach and 2 cloves of garlic minced. Next I diced up a medium potato and added that to the pan. Then I added the meat in
and added about a tablespoon of my Steak rub. I let the whole thing cook for about 20 minutes or until the potatoes were fork tender. The soup was so good! Hope you try it and tell me what you think.Tim’s Steak Soup:
1 Can beef broth
1 New York Steak chopped Into cubes
Half bag California Blend vegetables (Carrots, Broccoli and Cauliflower)
1 1/2 cup chopped frozen spinach
I medium potato cubed
1 1/2 cups mushrooms, sliced
Tim’s Steak Rub (See recipe above)
1 Large clove garlic, minced
*Note, the broth was a bit green from the spinach so next time I am going to rinse and drain the spinach first.