1/1 Photo of Leftover Roast Beef Soup (Leftover Steak Too!)
Sue Lau's Note:
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
My Private Note
Units: US | Metric
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter or 2 tablespoons olive oil
- 3 -4 cloves garlic, minced
- 1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
- 64 ounces beef stock or 64 ounces beef broth
- 1 tablespoon Worcestershire sauce
- salt, to taste
- black pepper, to taste
- 8 ounces uncooked egg noodles
- 1In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- 2Stir in the chopped cooked beef.
- 3Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- 4Bring mixture to a boil and stir in uncooked egg noodles.
- 5Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
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Nutritional Facts for Leftover Roast Beef Soup (Leftover Steak Too!)
Serving Size: 1 (402 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 402.7
- Calories from Fat 175
- Total Fat 19.5 g
- Saturated Fat 8.2 g
- Cholesterol 105.5 mg
- Sodium 958.7 mg
- Total Carbohydrate 24.6 g
- Dietary Fiber 1.7 g
- Sugars 2.4 g
- Protein 30.8 g