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 Awesome Steak Soup Recipe

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DaveCooks

  • Total Posts: 2
  • Joined: 2/18/2006
  • Location: Los Angeles, CA
Awesome Steak Soup Recipe Sat, 02/18/06 6:34 PM (permalink)
Hey Everybody!

I'm new to the forum. Looks great! I have a great recips for you. This is my version of Kansas City Steak Soup. I'm claiming no authenticity here, just a version I make at home. It's quick, it's easy and it's delicious. It's just the thing for cold winter days. This recipe is from my forthcoming cookbook. Visit my site for more food and cocktail recipes.

http://www.chefdavidlawrence.com

Enjoy!

David Lawrence
Author, Boy Eats World! A Private Chef Cooks Simple Gourmet

STEAK & RED WINE SOUP

I love any recipe that tastes as if I slaved all day in the kitchen, when in reality I did nothing more than crack open a couple of cans. This is one of those great soups that has “all-day flavor,” but comes together in no time at all. The wine adds sophistication and the beef stock adds depth of flavor. Serve this with a great crusty bread, and it’s a meal all by itself.

Serves 6

1 tablespoon good olive oil
1 pound New York steak (or rib eye) cut into ½-inch chunks
Kosher salt and freshly cracked black pepper, to taste
3 tablespoons unsalted butter
1/2 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bay leaf
1/4 cup all-purpose flour
1/2 cup good dry red wine
3 (14 oz.) cans beef stock
1 (14.5 oz.) can diced tomatoes in their juice
2 teaspoons fresh thyme, chopped

Heat oil in a Dutch oven over high heat until almost smoking. Season the beef generously with salt and pepper and cook for about a minute (turning only once) until it sears on both sides. You're looking for caramelization on the meat but you don't want to overcook it because it will finish cooking in the soup. Remove from pot; set aside.

In the same pot, melt the butter and saute the onions, carrots, celery and bay leaf until they begin to soften, about 2 to 3 minutes. Add the flour and stir constantly for another 2 to 3 minutes, scraping up the brown bits on the bottom of the pot (lots of flavor here!). You may not realize it, but you're making a roux, which will thicken your soup a bit later. It's important to cook the "rawness" out of the flour so don't skimp on this step! Stir in the wine, stock, tomatoes and the thyme. Bring to the boil. Reduce heat and simmer gently for at least 15 minutes until the vegetables are tender.

Stir the beef and the drippings back into the soup, cook about 2 more minutes for medium rare, or until desired doneness. Adjust the seasonings as needed and serve in large bowls. This soup really does eat like a meal.


 
#1
    roossy90

    • Total Posts: 6695
    • Joined: 8/15/2005
    • Location: columbus, oh
    RE: Awesome Steak Soup Recipe Sun, 02/19/06 12:25 PM (permalink)
    Nice web site, and photo's!... Nice recipe. I must try it once I am settled in my new home.
    Welcome to Roadfood. You will have fun here.
    Tara
     
    #2
      Scarlett

      • Total Posts: 402
      • Joined: 9/20/2003
      • Location: Albemarle, NC
      RE: Awesome Steak Soup Recipe Sun, 02/19/06 1:08 PM (permalink)
      This soup sounds wonderful - it's a gotta try. The website is very impressive, too.
       
      #3
        drsmoke02

        • Total Posts: 250
        • Joined: 11/16/2005
        • Location: emmitsburg, MD
        RE: Awesome Steak Soup Recipe Wed, 03/1/06 1:55 PM (permalink)
        quote:
        Originally posted by DaveCooks

        Hey Everybody!

        I'm new to the forum. Looks great! I have a great recips for you. This is my version of Kansas City Steak Soup. I'm claiming no authenticity here, just a version I make at home. It's quick, it's easy and it's delicious. It's just the thing for cold winter days. This recipe is from my forthcoming cookbook. Visit my site for more food and cocktail recipes.

        http://www.chefdavidlawrence.com

        Enjoy!

        Make a big pot of it and the next day add cumin,paprika,oregano,and chili powder,and i'll bet you have a great pot of the red stuff.
        Eats World! A Private Chef Cooks Simple Gourmet

        STEAK & RED WINE SOUP

        I love any recipe that tastes as if I slaved all day in the kitchen, when in reality I did nothing more than crack open a couple of cans. This is one of those great soups that has “all-day flavor,” but comes together in no time at all. The wine adds sophistication and the beef stock adds depth of flavor. Serve this with a great crusty bread, and it’s a meal all by itself.

        Serves 6

        1 tablespoon good olive oil
        1 pound New York steak (or rib eye) cut into ½-inch chunks
        Kosher salt and freshly cracked black pepper, to taste
        3 tablespoons unsalted butter
        1/2 onion, chopped
        2 carrots, chopped
        2 stalks celery, chopped
        1 bay leaf
        1/4 cup all-purpose flour
        1/2 cup good dry red wine
        3 (14 oz.) cans beef stock
        1 (14.5 oz.) can diced tomatoes in their juice
        2 teaspoons fresh thyme, chopped

        Heat oil in a Dutch oven over high heat until almost smoking. Season the beef generously with salt and pepper and cook for about a minute (turning only once) until it sears on both sides. You're looking for caramelization on the meat but you don't want to overcook it because it will finish cooking in the soup. Remove from pot; set aside.

        In the same pot, melt the butter and saute the onions, carrots, celery and bay leaf until they begin to soften, about 2 to 3 minutes. Add the flour and stir constantly for another 2 to 3 minutes, scraping up the brown bits on the bottom of the pot (lots of flavor here!). You may not realize it, but you're making a roux, which will thicken your soup a bit later. It's important to cook the "rawness" out of the flour so don't skimp on this step! Stir in the wine, stock, tomatoes and the thyme. Bring to the boil. Reduce heat and simmer gently for at least 15 minutes until the vegetables are tender.

        Stir the beef and the drippings back into the soup, cook about 2 more minutes for medium rare, or until desired doneness. Adjust the seasonings as needed and serve in large bowls. This soup really does eat like a meal.



         
        #4
          drsmoke02

          • Total Posts: 250
          • Joined: 11/16/2005
          • Location: emmitsburg, MD
          RE: Awesome Steak Soup Recipe Wed, 03/1/06 2:34 PM (permalink)
          Nebguy, my post is the comment about adding cumin,etc.

          so far, i'm having a problem quoting then commenting!
           
          #5
            lunasatic

            • Total Posts: 283
            • Joined: 2/10/2003
            • Location: Boyce, LA
            RE: Awesome Steak Soup Recipe Wed, 03/1/06 3:03 PM (permalink)
            Loved ur book! Welcome!
             
            #6
              Rusty246

              • Total Posts: 2413
              • Joined: 7/15/2003
              • Location: Newberry, FL
              RE: Awesome Steak Soup Recipe Wed, 03/1/06 3:43 PM (permalink)
              I'd like to sign up for a class. Are you willing to come to Florida?!?!
               
              #7
                DaveCooks

                • Total Posts: 2
                • Joined: 2/18/2006
                • Location: Los Angeles, CA
                RE: Awesome Steak Soup Recipe Fri, 03/3/06 8:30 PM (permalink)
                Hey Rusty 246-

                Just came from South Beach for last weekends Wine & Food Festival. It was awesome! I'll be doing promotion for my book in the spring and summer. Maybe Florida will be a stop.

                Best,
                d.
                 
                #8
                  roossy90

                  • Total Posts: 6695
                  • Joined: 8/15/2005
                  • Location: columbus, oh
                  RE: Awesome Steak Soup Recipe Sun, 03/5/06 8:47 AM (permalink)
                  quote:
                  Originally posted by DaveCooks

                  Hey Rusty 246-

                  Just came from South Beach for last weekends Wine & Food Festival. It was awesome! I'll be doing promotion for my book in the spring and summer. Maybe Florida will be a stop.

                  Best,
                  d.


                  Try to get Myrtle Beach on your list of tour stops, I would love to have an autographed copy!
                  Tara
                   
                  #9
                    Sonny Funzio

                    • Total Posts: 902
                    • Joined: 2/13/2006
                    • Location: Detroit, MI
                    RE: Awesome Steak Soup Recipe Sun, 03/5/06 11:28 AM (permalink)
                    If there is a soup that friends and family would say is my 'signature' soup it would be Avgolemono, or Greek Lemon-Rice soup.

                    When I make grape leaves, or put out a Greek spread, I usually make it. (my 'Greek spread' is Gyros sandwiches ("souvlaki"), spinach pie, grape leaves, Greek salad and avgolemono)

                    It's very easy to make.


                    Avgolemono

                    add 1/2 cup rice to
                    7 cups very hot chicken stock

                    add while whisking
                    2 L eggs + 2 yolks, lighly beaten
                    temper the eggs before adding them so they don't congeal!!!

                    add
                    juice and zest of 1 very large lemon

                    add 2T cornstarch in a little milk to thicken

                    Simmer at least until rice is tender ...

                    Finish with
                    1/4c butter

                    salt to taste

                    Optional items:
                    ch. parsley
                    1c half-and-half

                    That's it! When nicely thickened it makes an excellent sauce for grape leaves too.

                    .
                     
                    #10
                      roossy90

                      • Total Posts: 6695
                      • Joined: 8/15/2005
                      • Location: columbus, oh
                      RE: Awesome Steak Soup Recipe Sun, 03/5/06 2:39 PM (permalink)
                      quote:
                      Originally posted by Sonny Funzio

                      If there is a soup that friends and family would say is my 'signature' soup it would be Avgolemono, or Greek Lemon-Rice soup.

                      When I make grape leaves, or put out a Greek spread, I usually make it. (my 'Greek spread' is Gyros sandwiches ("souvlaki"), spinach pie, grape leaves, Greek salad and avgolemono)

                      It's very easy to make.


                      Avgolemono

                      add 1/2 cup rice to
                      7 cups very hot chicken stock

                      add while whisking
                      2 L eggs + 2 yolks, lighly beaten
                      temper the eggs before adding them so they don't congeal!!!

                      add
                      juice and zest of 1 very large lemon

                      add 2T cornstarch in a little milk to thicken

                      Simmer at least until rice is tender ...

                      Finish with
                      1/4c butter

                      salt to taste

                      Optional items:
                      ch. parsley
                      1c half-and-half

                      That's it! When nicely thickened it makes an excellent sauce for grape leaves too.

                      .


                      Anytime I eat in a Greek restaurant, I always look for that on the menu. It is so good. I had it the first time in Tarpon SPrings, Fl, which has a huge Greek population.
                      Tara
                      And love Dolmas too! Actually, I can go on and on about Greek food that I love)
                       
                      #11
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