Best Coach Schulas Favorite Steak Recipes

STEAKHOUSE SIRLOIN AU JUS

Steakhouse Sirloin au Jus image

Add classic French flavor to your family's dinner! Enjoy this beef recipe made with Progresso® beef flavored broth that is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/4 cups Progresso™ beef flavored broth (from 32-oz. carton)
1 tablespoon Worcestershire sauce
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon sugar
2 cloves garlic, finely chopped
1-lb beef boneless sirloin steak, about 3/4 inch thick
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

In small bowl, beat broth, Worcestershire sauce, vinegar, sugar and garlic with wire whisk until blended; set aside.
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 8 to 10 minutes, turning once, until brown. Remove beef from skillet; keep warm.
Add broth mixture to skillet; heat to boiling. Boil 5 minutes, stirring constantly, until sauce is reduced to 1/3 cup; remove from heat.
Cut beef across grain at slanted angle into thin slices. Serve sauce over beef. Sprinkle with parsley and pepper.

Nutrition Facts : Calories 130, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g

STEAK SOUP

Steak Soup image

Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Steps:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.