Prep 10 mins
Cook 1 hr
Really chilly day yesterday got me thinking about soup, so I threw this together when I got home from work. The steak seasoning is imperative to the taste. If you can't find it in your area there are several good recipes for a substitute on 'Zaar. Reviews have stated "too much noodles" so I have edited to use only 4 ounces.
- 1 tablespoon butter or 1 tablespoon margarine
- 1 lb ground sirloin
- 1 small onion, diced
- 1 teaspoon McCormick's Montreal Brand steak seasoning
- 2 tablespoons Worcestershire sauce
- 1 cup water
- 4 cups beef broth
- 1 cup v 8 vegetable juice
- 8 baby carrots, sliced thin
- 2 medium red potatoes, peeled and diced
- 4 ounces fine egg noodles
- Cook ground sirloin and onions in butter in large saucepan, stirring to break up as small as possible for about 5 minutes, until meat is no longer pink.
- Sprinkle steak seasoning and Worcestershire sauce over meat and continue stirring until meat browns.
- Pour in water, scraping up brown bits from bottom of pan. Add broth, vegetable juice, and vegetables. Bring to boil, reduce heat, cover and simmer 45 minutes.
- Return to boil, break up noodles into soup, stir well.
- Reduce heat to simmer, and cook for 10 more minutes.
My family went gaga for this soup! They proclaimed it #1 favorite soup ever... and I make a lot of soup! The main tweak I did was used shredded cabbage instead of egg noodles, added at the last 15 min. of simmering. The combination of steak seasoning, worcestershire, potatoes, veggies and beef was cozy, comfy perfection!
The steak seasoning adds a depth of flavor to a quick and easy soup. I felt that the 8 ounces of egg noodles was way too much; I probably used 4 ounces which seemed to be more than enough.
Yummy soup! The only change I made was to cook the noodles separate because they soak up all the juice.