Leftover Roast Beef Soup (Leftover Steak Too!)

Submitted by PalatablePastime

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 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

directions

1. In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
2. Stir in the chopped cooked beef.
3. Add 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).
4. Bring mixture to a boil and stir in uncooked egg noodles.
5. Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

Reviews

[southerncook 2]

This is wonderful! I used leftover steak which had been cooked in au jus. Too, I added some IQF mixed vegetables. The mushrooms[I used canned ones] make is divine! Thanks for the recipe, Sue

 

[Heather U.]

Delicious soup, and so easy to make! I didn't have any mushrooms so I used carrots and I added maybe 1/4 c or a bit more of sauvignon blanc. Thanks for posting!

 

[Cher Jewhurst]

Not good. Easy enough to make and quick too but pretty much tasteless. If you're a fiddler, you might find a way to add some flavor but I'm not so this recipe is no good to me. Sorry, just didn't go over well tonight at all.

 

[CarrolJ]

What a wonderful idea for leftover beef...and one that tastes so good too. Like many others I discovered I didn't have mushrooms or celery so I added 2-15oz cans of drained mixed vegetables instead. (actually it has celery in it!) Anyway I knew when I saw your recipe that my DH would like it because it had two of his favorite ingredients in it. Lots of onions and noodles that have been cooked in beef broth. I had never put garlic or worcestershire sauce in my soups before...but followed the instructions. I had to create my broth since all the leftover juices had been used up with the french dip sandwiches and the pot pie I had made earlier this week with my leftover pot roast. What a nice change of pace this was. It was VERY good and will definitely add it to my alternated dishes. BTW I did add a couple of Tablespoons of Kitchen Bouquet for that nice brown color which makes beef soup so attractive. For those who may wonder, I made my broth with chicken soup base and beef soup base. I have found that if you put in twice as much chicken flavor to 1 part of beef flavor it makes a deeper more pleasing taste. Soup base is sort of a paste which is a concentrate like granulated bouillion...but it is much better in taste. Check either your soup section or your spice section in your grocery store. I never buy canned broth but always make my own with these two soup bastes. Thanks for the recipe.

 

[mewmew]

OK, this is delicious and I made a couple of changes. I didn't have any celery, and I added 1/2 of a small can of italian diced tomatoes. I used left over penne pasta. I made enough for 4 servings. I used left over sirloin steak that had been grilled. It was as good as you would get in any fine restaurant. Thank you for this great recipe; to me it was much heartier than soup, more like stew. A keeper for DH and I and great for leftovers.