Leftover Steak Soup (Stroganoff-Style)
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.
4
servings
Ingredients
- 2 slices bacon, chopped
- 1 (70 g) small onion, chopped
- 8 ounces (226 g) fresh mushrooms, sliced
- 5 cups (1135 g) beef broth or stock - (see the ingredient section in the post for substitutes)
- 1 tablespoon Kitchen Bouquet
- 1 teaspoon soy sauce
- splash of red wine - optional
- 1 bay leaf
- freshly ground black pepper
- ⅛ teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup (227 g) sour cream
- 1 pound (454 g) steak already cooked (leftovers would be perfect)
Instructions
- Cook Bacon: Fry 2 slices bacon, chopped, in a large pot. Remove pieces and set aside, leaving the grease.
- Sauté Vegetables: Add 1 small onion, chopped and 8 ounces fresh mushrooms, sliced to the pot. Cook until softened.
- Add Liquids and Seasonings: Stir in 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.
- Thicken Soup: Whisk 2 tablespoons cornstarch with ¼ cup water. Add to pot and simmer 5 minutes until slightly thickened.
- Temper Sour Cream: Combine ½ cup hot soup liquid with 1 cup sour cream in a bowl. Whisk until smooth, then stir back into soup.
- Finish with Steak: Add 1 pound steak already cooked (leftovers would be perfect) and cut in bite-sized pieces along with the reserved bacon. Heat gently until warmed through—do not boil.
Nutritional Information
Serving: 1serving | Calories: 397kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 1132mg | Potassium: 649mg | Fiber: 1g | Sugar: 5g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg