Spicy Steak House Soup~Robynne
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
1/2 lbbeef tenderloin, cut into 1/4 inch pieces
1/2 conion, chopped
4 tspolive oil
3 cyukon gold potatoes, peeled and cubed
2 cbeef broth (*i also add beef soup base and only use salt if needed)
1/2 csteak sauce
3/4 tspchili powder
1/4 tspground cumin
1/8 tspcayenne pepper
2 Tbspfresh minced parsley
How to Make Spicy Steak House Soup~Robynne
- In 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.