Steak and Potato Soup
This hearty, stick-to-your-ribs soup is filled with tender beef and chunky potatoes simmering in a flavorful, beefy broth. It's the perfect comfort food when there's a chill in the air--serve it with a glass of red wine or dark beer and a thick slice of good bread for soaking up the juices.
2 tablespoons vegetable oil, plus additional as needed
1 pound sirloin steak, thinly sliced across the grain
Salt and ground black pepper
1 large onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
2 1/4 ounces Glace de Viande Gold® dissolved in 6 cups hot water
1/2 pound green beans, trimmed and cut in 1 1/2-inch pieces
1 pound russet potatoes, peeled and cut in 1-inch pieces
2 -3 teaspoons Worcestershire sauce, to taste
Heat 1 tablespoon of the oil in a large soup pot over medium-high heat. Season the steak generously with salt and pepper. When the oil is hot, add half of the steak and sauté until it is browned, but not cooked through, about 3 minutes. Remove the steak from the pot and set it aside. Repeat with another tablespoon of oil and the remaining steak.
Reduce the heat to medium. If there is not about a tablespoon of oil left in the pot, add more as needed. Sauté the onions in in the oil until they're translucent, about 5 minutes. Add the mushrooms and cook, stirring frequently, until they have browned slightly and released their juices, about 5 minutes. Add the garlic and the thyme and cook for another minute.
Stir in the diluted Glace de Viande Gold®, then the green beans and potatoes. Bring to a simmer and cook until the potatoes are tender, 15-20 minutes. Add the reserved steak and Worcestershire sauce and simmer another 5-7 minutes.
Season the soup to taste and serve it in warm bowls.