A SIMPLE VEGETABLE BEEF SOUP


We are still doing our weekly homemade soup for cold winter nights.  But, dang!  We were all starving and before I remembered, we grabbed the bowls, and ladled in this soup before I could take a picture, so this is it. I could not believe my eyes, it was gone, all gone!  For a quick and easy soup, this was mighty tasty. (I call it my cheater soup)- great for days when you have had a full and busy day.  (Plus, my store did not have any good beef bones to make my own stock - I will have to keep looking)
2 tenderized round beef steak (mine were about 3 inches wide by 6 inches long)
olive oil
butter
3 medium carrots, diced
1 large celery stalk, diced including the leaves
1 onion, sliced
about 1 cup of chopped crimini mushrooms
900 ml. of organic low sodium beef stock
1 large bay leaf
1 tsp. thyme
Heat up a pan on medium high heat with a drizzle of olive oil and a knob of butter. Cook the steak, mine took about 2 minutes per side.  Then set aside.  Turn down the heat to low/medium and add in another knob of butter, sauteing the mushrooms until golden.  Add in the sliced onions, salt and pepper, sauteing for five minutes.  Cover with a lid and cook another 5-8 minutes, until the onions are a golden brown.
Add in the carrots, celery, bay leaf, thyme, and the beef stock, scraping up any brown bits.  Cover and turn the heat to a low simmer until the vegetables are tender.
Slice the steak into 1/4-1/2 inch pieces, then add to the soup.  You could add potatoes to this soup as well, but we had it just as is.

Ina Gawne
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February 3, 2011
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