Larry's Recipes
https://larrysmarket.grocerywebsite.com/Recipes/Detail/4420/
Quick Beef Steak and Vegetable Soup
Yield: 4 servings
Ingredients
| 1 |
pound |
boneless beef top sirloin steak (3/4- inch thick)
|
|
|
| 3 1/2 |
cups |
beef broth
|
|
|
| 1/2 |
pound |
baby carrots
|
|
|
| 1/2 |
pound |
russet potatoes, cut into 1/2- inch pieces
|
|
|
| 1 |
|
large onion, chopped
|
|
|
| 1 |
cup |
frozen peas
|
|
|
| 1/4 |
cup |
fresh thyme, coarsely chopped
|
|
|
| 2 |
Tablespoons |
balsamic or red wine vinegar
|
|
|
| 2 |
teaspoons |
olive oil
|
|
|
| 1/2 |
teaspoons |
coarse grind black pepper
|
|
|
Directions:
Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.
Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.
Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.
Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Larry's Recipes
https://larrysmarket.grocerywebsite.com/Recipes/Detail/4420/