Use leftover steak or beef roast to make a delicious soup full of mushrooms and seasonings. Sour cream stirred in at the end creates stroganoff-like flavors.
5cups(1135g)beef broth or stock - (see the ingredient section in the post for substitutes)
1tablespoonKitchen Bouquet
1teaspoonsoy sauce
splash of red wine - optional
1bay leaf
freshly ground black pepper
⅛teaspooncayenne
1teaspoonsalt
2tablespoonscornstarch
1cup(227g)sour cream
1pound(454g)steak already cooked (leftovers would be perfect)
Instructions
Fry 2 slices bacon, chopped in a large pot. Remove from pan and set aside. Leave grease in the pan.
Add 1 small onion, chopped and 8 ounces fresh mushrooms, sliced to the pot and fry until soft.
Add 5 cups beef broth or stock , 1 tablespoon Kitchen Bouquet , 1 teaspoon soy sauce, splash of red wine, 1 bay leaf, 1 teaspoon salt, freshly ground black pepper, and 1/8 teaspoon cayenne to the pot.
Combine 2 tablespoons 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 1 cup sour cream in a small bowl. Whisk together until smooth.
Add sour cream mixture back to soup along with 1 pound steak already cooked (leftovers would be perfect) in bite-sized pieces. Warm until soup is heated through.