Hope you had a good Christmas. We had our family Christmas on Sunday evening so we are well on our way back to normalcy.
Are you a slow or fast Christmas-decoration-putter-upper? I’m the latter but I have friends who keep them up for 12 additional days. However, my fondness for uncluttered decor gets the best of me when “Winter Wonderland” is no longer playing in the background.
On the other hand, we still have Christmas dinner leftovers. Our Rib-Eye Roast was delicious, but it was too big for one meal. Hence, this recipe for Leftover Steak Soup was hatched.
RELATED POST: Beef and Ham Stew made in the Instant Pot
Recycling a Christmas Rib Roast
The preparation of this soup is quick because the meat is already cooked. Use any kind of leftover or pre-cooked steak you have on hand. Even leftover roast would be delicious.
Herbs, spices, and a splash of red wine make the soup more interesting. Although I specify fresh herbs, you can substitute dried herbs if that’s what you have on hand.
How to Assemble Leftover Steak Soup
Hopefully, you’ve got some good rustic or French bread in the house. Toast a slice of chewy bread for dipping in the saucy sour-cream flavored goodness.
You could go in a different direction by dishing up mashed potatoes, noodles or mashed cauliflower in each soup bowl first, then topping with this stroganoff-like soup.
RELATED POST: Steak and Mushroom Slow Cooker Soup
A word of warning: Heating this soup too long will cause certain types of steak to become tough, for example, rib-eye or tenderloin. It doesn’t matter so much with a cooked roast meat like chuck.
p.s. No leftover steak? Check out this similar recipe for Steak and Mushroom Soup using a slow cooker and round steak that has not been cooked previously.
Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.
Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 2 slices bacon, chopped
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 5 cups water
- 1 tablespoon beef bouillon concentrate
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- Splash of red wine (optional)
- 1 bay leaf
- Freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup sour cream
- 1 pound steak, already cooked (leftovers would be perfect)
- Fry bacon in large pot. Remove from pan and set aside. Leave grease in pan.
- Add onions and mushrooms to pot and fry until soft.
- Add water, bouillon, Kitchen Bouquet, soy sauce, red wine, bay leaf, salt, black pepper, and cayenne to pot.
- Combine cornstarch and 1/4 cup water together in a small jar. Add to pot, whisking all the while to prevent lumps. Over medium-low heat, bring soup to a simmer for about 5 minutes or until slightly thick.
- Skim off about 1/2 cup of soup liquid and add to sour cream in a small bowl. Whisk together until smooth.
- Add sour cream mixture back to soup along with cooked steak pieces. Warm until soup is heated through.
Serving Size:1 serving
Amount Per Serving: Calories: 402Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 944mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 28g
Sign up for occasional updates and exclusive tips to help you in the kitchen.