spicy steak house soup~robynne
My husband is a meat and potatoes kinda guy, so this easy recipe was perfect for him. Increase or decrease the spice to fit your families preference. I made the mistake the second time I made this soup by using Emeril's spicy steak sauce...lesson learned. Too spicy for us! I keep diced canned new potatoes in my pantry and they worked wonderfully in this soup. Adapted from a Taste of Home recipe. 9/24/11*If cutting back on the cayenne pepper, consider adding 1/4 C. of wine to enhance flavor, without the heat. See comments made (same date) explaining the addition of wine. RG Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
Ingredients For spicy steak house soup~robynne
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1/2 lbbeef tenderloin, cut into 1/4 inch pieces
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1/2 conion, chopped
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1/2 tspsalt*
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4 tspolive oil
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3 cyukon gold potatoes, peeled and cubed
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2 cbeef broth (*i also add beef soup base and only use salt if needed)
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1/2 csteak sauce
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3/4 tspchili powder
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1/4 tspground cumin
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1/8 tspcayenne pepper
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2 Tbspfresh minced parsley
How To Make spicy steak house soup~robynne
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1In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.
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