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Shop the Sale: Steakhouse Soup


Steakhouse SoupOn a recent sunny day, we drove through my boyfriend Paul’s East Texas hometown.

The drive was punctuated with observations, “That used to be Goodman’s department store” or “That lot was vacant for the longest time.” Most of his sentences started with “I remember when that was {insert memory here}.”

It was an interesting drive, to say the least. We didn’t spend a lot of time exploring because we were driving through on our way somewhere else, but we hit all the highlights on the main drag.

I was particularly intrigued by an old restaurant, now vacant. It looked like a rustic old barn, but there was a large stained glass window front and center. The two didn’t seem to go together, but it made a striking contrast.

Among other things, the space was a steakhouse where, according to Paul, they had some of the best soup he’s ever had.

Of course, once he said that, I felt the challenge to recreate the soup he loved.

He wrote the former owner to see if we could get the recipe, but he hasn’t heard back yet. Fingers crossed he’ll send it.

Until then, we have been experimenting with different recipes, and we think we have it close. Maybe, when top sirloin is on sale this week, we’ll try it again!

Steakhouse Soup

Ingredients:
1 lb top sirloin steak, cut into cubes
2 Tbs extra virgin olive oil
2 Tbs flour
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
2 cups frozen corn, thawed
2 cups frozen green beans, thawed
1 (46 fluid oz) bottle tomato-vegetable juice
2 cups beef stock
1 tsp salt
1 tsp ground black pepper
4 Tbs Worcestershire sauce
2 Tbs paprika

Directions:
In a large stockpot, heat olive oil over medium-high heat. Sear sirloin cubes until browned and cook through. Sprinkle in flour; stir until browned. Add 1/2 cup water. Stir and cook over medium heat until thickened and bubbly.

Stir in beef stock and tomato juice; mix well.

Add onions, potatoes, carrots and green beans. Stir in salt, pepper, Worcestershire sauce and paprika. Bring to a boil. Reduce to simmer; cook until potatoes are tender, about 30 minutes.

Serves 10

Nutritional Information: Calories Per Serving: 266, Calories from Fat: 57, Fat: 6 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 41 mg, Sodium: 517 mg, Potassium: 1058 mg, Carbohydrates: 35 g, Fiber: 5 g, Sugar: 6 g, Protein: 19 g.

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