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Steak and Potato Soup Recipe

Updated on November 19, 2011

Cook once, eat twice...

 We don't eat much steak - but on occasion the monster warehouse store carries big packages of inexpensive cuts on sale. This past week I found a huge package of bottom round that had been cut into steaks. Since the price was less than my limit of $2 a pound - I bought it.
Most of the time the rounds need to be slowly braised to be tender - it's close to the same cut that is used for pot roasts. If you cook them hot and fast over pretty high heat, they'll work just fine. If you have these steaks - they'll be flavorful, but not terribly tender. Perfectly acceptable however, and the flavor is great. Especially if you treat them as you would a much higher end steak - and use a flavorful seasoning rub.
Because I had so much, and the first night I served them I ended up with lots of unexpected company, I went ahead and cooked the entire package. By the time all was said and done and my houseful of teenage boys was fat and happy, I had about three steaks left - about a pound and a half. I tossed them in the fridge with the juices from the serving platter, and a couple of leftover baked potatoes.
This is the 'steak and potato' soup/stew for the next supper. It's rich and hearty - although you can certainly add more or less broth, depending on how 'soupy' you like it. If you have leftover baked potato - throw that in. If not, don't worry about it. The result either way is luscious - reminiscent of a steak and potatoes plate. The day I first made it ended up being a snow day - perfect. Feel free to substitute any other cut of steak you may have - I just always have the cheap stuff.
This one is hearty enough to serve as supper. Toast up some baquettes or dinner rolls, throw in a Ceasar salad, and the steakhouse comes home in a bowl.
Note - I use homemade chicken and vegetable stocks, so there's no salt in my broths. I can use a good bit of salty bouillon with no trouble. If you use canned broth, be very careful about the bouillon cubes. Add a couple and taste as you go. Otherwise it'll be far too salty.

You'll Need:

 1 1/2 pounds bottom round, grilled
1 tablespoon olive oil
1 large onion, diced
2 medium celery, diced
2 medium carrots, diced
2 medium potatoes, diced
1 1/2 quarts chicken broth
6 beef broth, cubes
1/2 teaspoon fennel seed
1 can cream of mushroom soup, canned
1/2 cup sour cream
3 green onions, minced


 1. In a large Dutch oven over medium heat, heat olive oil. Saute onions, carrot and celery until soft and fragrant, about ten minutes.
2. Add cubed potatoes, and cook another five minutes. Add chicken broth and beef bouillon cubes.
3. Bring to a boil and reduce to a simmer. Add fennel seeds and cream of mushroom soup. Simmer for about ten minutes, or until potatoes are tender. Add cubed steak, and cook just until heated through. Serve very hot, with a bit of sour cream and diced green onion.


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