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Steak Soup Recipes

February 16, 2009

Ingredients

  • 1 small round steak (about 8 oz.), cut into bite size strips * (I use left over meat)
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
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  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 Anaheim chili, diced with seeds removed **
  • 1 can black beans, drained
  • 1 cup chicken stock
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • cayenne or black pepper to taste
  • 1 Tbsp. red pepper flakes (optional)
  • fresh cilantro, chopped to taste
  • sour cream to garnish, if you want
*Chicken or shrimp can be substituted for the steak.

** You can use any chili, and if you want the soup really spicy, leave the seeds in.

Directions

Brown steak in skillet sprayed with nonstick spray if not using leftovers. Remove steak from pan. Respray pan with with non stick and add onions, garlic, all bell peppers and chili and "dry" saute until onion is translucent (about 5 minutes). Add black beans, cilantro and chicken stock, return steak to pan, cover and turn heat to medium low and cook for 15 minutes.

Garnish with sour cream.

Serve dish with a salad and bake polenta or warm tortillas.

Serves 4

By Claudia from San Francisco Bay Area

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This recipe is made out of beef cubed steaks and has mixed vegetables in it and the garlic and Worcestershire sauce makes the taste POP!

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Questions

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I got this recipe a long time ago (probably 30 years or more), it was from a restaurant in New England, but I lost it, dang it! I tried Googling it, but nothing came up; probably the restaurant closed up a long time ago. It used ground beef and veggies, and I would just love to have it again; so if anybody can send it in, I'd be grateful; thanks!



Lynn from Chico, CA

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