Best Steak Soup A1 Recipes

IRON TENDER RESTAURANT STEAK SOUP

Steps:

• Cut steak into cubes. Brown in skillet.
• Add ground beef and cook till brown.
• Saute vegetables and seasonings; then add to brown meat.
• In spearate pan heat oil, add flour and stir until very brown (but not burned).
• Pour half the broth into the flour and stir until smooth.
• Pour remining bouillon over meat; bring to a gentle boil.
• Combine all ingredients.
• Cover and reduce heat.
• Simmer 2 hours.
• Notes: I usually use canned tomatoes (don't drain) and it works just fine.
• Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
• I use Wondra flour and add it just a little bit at a time, whisking it as I go.
• Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.

STEAK SOUP

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.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

STEAK SOUP

Steps:

• Grill the steak to medium rare and set aside
• Dice 1/4 of an onion and saute in Olive Oil on Medium Heat, until they are translucent.
• Add both containers of beef broth to the pan.
• Add Worcestershire and A-1 sauce and stir well to combine.
• Pour in green beans and frozen corn.
• Add salt and pepper - and taste.
• Heat to a simmer.
• Let this simmer for about 30 minutes.
• While the soup is simmering, cut the steak into 1 inch cubes.
• Place the cut steak into 4 separate soup bowls.
• Once the soup has simmered for 30 minutes, pour over the steak in each of the bowls.
• Serve promptly.

FAMOUS STEAK SAUCE (LIKE A-1) COPYCAT / CLONE

Steps:

• Put all ingredients into a small pan and bring to a low simmer.
• Simmer over low heat for 15 minutes.
• Strain into a bowl by pouring through a fine mesh strainer, pushing raisins with the back of a spoon to release all juices.
• Allow to cool completely before seasoning to taste with salt and pepper. It tastes different when its hot.
• Enjoy with your favorite steak!

A.1. BEEF STEW

Steps:

• In large pot, heat the oil. Add the stew meat and sear/brown on all sides to seal in the juices. Once the meat has browned, add 10 cups of water.
• Add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. Add vinegar and bottle of A.1. steak sauce. Bring to a boil. Then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender.
• Bake Garlic Toast according to package directions.
• Serve A.1. Beef Stew with Garlic Bread.