It’s been cold and raining here for the last few days. I didn’t necessarily want to eat chili again, although I have a pretty awesome recipe here in case you want try it! My next thought was beef stew, but then I didn’t want to fight my children with the potato thing. They’ve gotten weird with potatoes lately and I would rather not go through it with them if I can help it.
I had a few steaks in the freezer and I knew it needed to be something filling, so I decided to make a ribeye soup. The soup itself was very easy to make, you can add pretty much anything you want.
For leftovers the next day, I added brown rice and quinoa to the soup for lunch.
- 4 rib eye steaks
- Black pepper
- 1/3 cup flour, divided use
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup white onions sliced
- mushrooms as desired
- green peppers as desired
- garlic as desired
- 6 cups beef stock, hot
- 1 tablespoon parsley
-Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
-Place a large pot over medium-high heat, add in the butter and the oil, and once melted together add in the steak cubes and brown on all sides; remove from pot and set aside.
-Add more oil if needed, and add the onions, green peppers, and the mushrooms, along with salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
-Stir in the garlic,
-Sprinkle in the remaining flour and whisk to blend, hot beef stock; stir together and bring to a simmer over medium heat, allow soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
-Turn off the heat and return steak back into the pot with its juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup.