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    You are in: Home / Recipes / Steak and Potato Soup Recipe
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    Steak and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    SpchTeachCooks's Note:

    It's so cold now in the middle of winter, and I want to share my favorite soup which will make your home smell so good as it cooks and it will warm your bones while it fills your tummy! :) I got the idea for this soup from a good friend who was cooking what she called Mexican Beef soup for her children.... add that to my interest in buying only what's on sale that week and having bought a 2 1/2 lb. London Broil steak, and this recipe was born. As for London Broil steak (in other regions/areas it may be called different names, I think, and I'm sure other cuts would work, like flank steak or any "tough" cuts), this part of the cow tends to be hard to chew and swallow if you have to cook it past medium rare (as my family only likes well done, except for me)... so I think the best use is this long cooking soup. You will want to make this recipe on a day that you are "hanging out" at home for a few hours at least, as it needs some time to really get to that soft, juicy melting in your mouth flavor (it's not a throw it together in a few minutes type of recipe, although I have done that by making it one part first night, then final part after work next day). By the way, it makes great reheated leftovers, and tastes at least as good (or better) the next day!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 -2 1/2 lbs london broil beef, sliced into strips
    • 1 -2 tablespoon oil (I use Garlic flavored olive oil, but use whatever you like)
    • 1 -2 onion, cut in half and sliced thin
    • 2 beef bouillon cubes (or tsp)
    • 1 pinch ground cayenne pepper
    • 1 -2 tablespoon chili powder (depending on your likes)
    • 1 -2 teaspoon salt & pepper, to taste
    • 1 (15 ounce) can tomatoes (your choice, cut, or in my family, sauce)
    • 4 -5 russet potatoes, thick slices (or any type potato)
    • 1 (1 ounce) packet brown gravy mix

    Directions:

    1. 1
      Cut London Broil, across the grain, into good strips, trim extra fat, then put it in a large stock pot which has been heated with some oil. You want to make sure both sides of steak strips are nice and browned.
    2. 2
      Once browned on both sides, add a little salt and pepper for flavor to meat, then cover it with just a bit of water, and let it cook till most of water evaporates. When it's almost ready for next step, you will hear a sizzling, and there may be brown bits on bottom of pan, which is good.
    3. 3
      Add more water to stir brown bits from bottom of pan and cover meat by about an inch of water. Add onion and let it boil with meat. It will need to cook another 30 minutes or until water has evaporated to almost nothing.
    4. 4
      These previous steps will make meat soft and also incorporate the taste of onion into beef. This part is really a "judgment call" as, if you let it boil too long, the meat will still give great flavor but will disintegrate into shreds, but if you don't boil long enough, then the meat will still be a bit chewy as London Broil tends to be if not cooked to less than medium rare.
    5. 5
      Finally, add enough water to the softened boiled steak and onion to fill 3/4 of your pot. Add 1-2 tablespoons Chili Powder to the whole pot (I use a generic dark chili for this, but you can use whatever you have) and also a pinch or more of cayenne (depends on your taste for spicy). Add tomatoes (canned cut tomatoes are good, but my kids hate the way they look so I add tomato sauce to still give the rich tomato flavor) Also, if you like a real strong smell and taste of beef, I do add a couple or more of beef bouillon cubes for flavor and saltiness.
    6. 6
      Once the full pot of water, seasonings, beef and onions is back to boiling, add your sliced potatoes. Bring back to boil and let cook for about 15-20 minutes, depending on quantity and size of your potato slices, you want to get them close to fully cooked (when you think they're ready, stab a couple of the bigger slices and see if your knife inserts easily which means they're soft enough to eat).
    7. 7
      Finally, mix a half cup water with 1 packet of brown gravy mix (using a whisk is good, but fork will work too) and add to the soup pot. Let it warm, and stir it as it thickens). This step brings the soup to a nice thick texture, with a slight chili flavor, but with plenty of beef, potatoes and sweet onion.
    8. 8
      I have tried making this and adding a half bag or so of frozen mixed veggies a few minutes before everythings finished just to warm them and add their nutrition and flavor, and I loved it -- but my family wont' eat vegetables to my great dismay, so I can't add them, but I think this would make a great Steak Vegetable Soup for a more healthy eating family! Try it!

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    Ratings & Reviews:

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    Nutritional Facts for Steak and Potato Soup

    Serving Size: 1 (295 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 409.8
     
    Calories from Fat 127
    31%
    Total Fat 14.2 g
    21%
    Saturated Fat 5.1 g
    25%
    Cholesterol 98.6 mg
    32%
    Sodium 684.8 mg
    28%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.2 g
    16%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    salt & pepper

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