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Steak Soup (2/6/2009)

Steak Soup

2 tablespoons Vegetable Oil
2 pounds sirloin steak, cut into 1/4-inch thick slices, about 1 ½ inches long, ¾ inches wide.
2 medium onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 carrots, sliced
2 large baking potatoes, peeled and cut into 1-inch chunks
1 lb. Green beans, ends trimmed
1 tablespoon basil
1 28 oz. Can stewed tomatoes, undrained
2 quarts beef broth (I used 2 ½ tablespoons Orrington Farms beef base with 8 cups boiling water)
1 tsp. fresh ground black pepper
1 tablespoon Worcestershire sauce
Salt & pepper to taste

In a large pot, heat 1 tablespoon olive oil over medium heat. Season beef with some salt & pepper. Add the beef in batches and brown, stirring frequently, adding additional oil as needed. About 3-4 minutes per batch should do it. Dont over cook. Remove steak to a plate with slotted spoon and continue browning beef.

Reduce heat to low and add 1 tablespoon oil to the pot. Add the onion and cook, stirring until translucent. Add garlic, celery, carrots, potatoes, green beans, tomatoes, basil, beef broth and season with salt and pepper. Bring to a boil. Reduce heat and simmer until vegetables are tender. Add steak, with any plate juices to the soup and stir in Worcestershire sauce. Simmer 30-45 minutes and serve.

Serve with crusty French bread.

Serves 8

This week's recommended wine from Van's Liquor Store in East Dubuque-Rosemount Shiraz. $6.99 750ml bottle through Monday, February 9th, 2009.

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