Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 17 2017
Southern Vegetable Beef Soup
1-1/2 pounds beef sirloin tip steak
3 tablespoons cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped potato
1/2 tablespoon chopped garlic
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 teaspoon of Creole or Cajun seasoning or to taste, optional
4 cups water
4 cups beef broth or stock
2 teaspoons beef base
1 (14.5 ounce) can diced tomatoes
1 pound beef bones, optional
1/2 cup frozen corn
2 cups frozen mixed vegetables
1 tablespoon dried parsley
2 cups dried egg noodles, cooked
Heat oil in a tall soup pot over medium high heat. Cut steak into bite size pieces. Add to oil and cook over medium high until nicely browned, about 10 minutes. Add onion, celery, carrots and potatoes and sauté for about 5 minutes. Add garlic and cook another minute. Add the salt, pepper, Cajun seasoning, water, beef stock, beef base, tomatoes and beef bones, if using; bring just up to a boil. Cover, reduce heat to a low simmer and cook for about 20 minutes. Add the frozen vegetables and parsley, reduce heat to low and hold over low heat until serving. Taste and adjust seasonings as needed. Prepare egg noodles separately, spoon cooked noodles into a serving bowl, and ladle the soup on top.
For Braising Roast: To substitute a braising roast or stew meat, sear off the bones if using, then the meat first, remove and set aside while you cook the onion, carrots and celery. Add water, increase broth to 6 cups and add seasoning, bring to a boil, return whole roast to pot, cover and simmer for 1-1/2 to 2 hours, or until roast is tender. Remove and tear or cut into bite-sized pieces or chop and return to soup pot with the potato, corn, vegetables and parsley; cook until potatoes are tender. Taste and adjust seasonings. If you prefer to hold the soup on a simmer for awhile, wait to add the potatoes until about 20 minutes before serving.