We had some leftover grilled steak in the fridge from dinner a couple nights ago and lots of fresh vegetables. The weather was a drizzly/foggy/drip so some type of comfort food sounded good. The soup turned out bold and hearty. Served it with some fresh dinner rolls that we warmed in the still warm oven, and we were stuffed.
Leftover Steak and Vegetable Soup
David De Jong
We used leftover grilled Flat Iron Steak.
(Ingredients are approximate)
1 Lb. Left-Over Steak and any drippings
1 Medium – Large Onion
4 Large Carrots
3 – 4 Stalks Celery
2 Cloves Garlic
8 Cups Water
6 Cubes Beef Bullion
1 Can Tomato Soup
1 Roasted Sweet Bell Pepper (I roasted 2 and kept ½ of each)
8 oz. Mushrooms
4 TSP Butter
2 TSP Worcestershire Sauce
Salt & Pepper
All the vegetables except the Mushrooms and Garlic were cut into large ½ – 1 inch size pieces.
Garlic was sliced thin and the mushrooms were sliced as normal for sautéing.
Sweat – Onion in 2 TBS Butter, Season with pinch of Salt, add Celery, Carrots, Potatoes, Steak & Garlic. Cook for 5-7 Minutes. Add Water, Beef Bouillon, Steak Drippings and Tomato Soup.
In separate pan, sauté Mushrooms in 2 TBS Butter and Worcestershire Sauce. Add entire pan contents to soup once done.
Add Roasted Sweet Bell Pepper. I used ½ Red Bell Pepper and ½ Yellow Bell, Cut into ¼’s and Roasted for 6 minutes each side in a 400 Degree oven. I also had them on Broil for final 2 minutes (skin side up) to blacken the skins. Set them aside to cool, then peeled and sliced them.
Allow to simmer slowly until vegetables tenderize.
Salt and Pepper to taste and enjoy!
Makes about 10 – 12 servings, so now we have more leftovers that we divided and will freeze for a meal on a cold day.