Steak-and-Potato Soup

Steak-and-Potato Soup
Photo by © Melanie Acevedo


  • 1 ¼ teaspoons salt
  • 1 pound baking potatoes (about 2), peeled and cut into 1-inch chunks
  • ¼ teaspoon fresh-ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons cooking oil
  • 1 pound sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide, or 1 pound presliced beef (see headnote)
  • 1 large onion, chopped
  • + 3 more ingredients
    • ½ pound green beans, ends trimmed
    • 1 quart canned low-sodium chicken-broth or homemade stock
    • 2 cups water

1. In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and...

View full recipe at My Recipes


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