Steak-and-Potato Soup

Name: Steak-and-Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baking potatoes (about 2), peeled and cut into 1-inch chunks; 946 milliliters canned low-sodium chicken-broth or homemade stock; 3 Tbsps cooking oil; 227 grams green beans, ends trimmed; 0 teaspoons fresh-ground black pepper; 1 large onion, chopped; 1 teaspoons salt; 454 grams sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide, or 1 pound presliced beef (see headnote); 473 milliliters water; 2 teaspoons Worcestershire sauce

You can never have too many main course recipes, so give Steak-and-Potato Soup It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large pot, heat 1 tablespoon of the oil over moderately high heat.

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Cooking Oil

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Pot

Add half the steak and cook, stirring frequently, until well browned, about 2 minutes.

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Steak

Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak.

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Steak

Cooking Oil

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Slotted Spoon

Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt.

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Steak

Salt

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Pot

Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot.

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Cooking Oil

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Pot

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the potatoes, green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Return the steak and any juices to the soup and stir in the Worcestershire sauce.

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Worcestershire Sauce

Green Beans

Potato

Pepper

Broth

Steak

Water

Salt

Soup

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Pot

Wine Recommendation: If the steak and potatoes were on your plate, a Napa Valley cabernet sauvignon would be the obvious choice. It's the perfect pick here as well, but stay with an easy-drinking, light-tannin version for the best match.

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Wine

Potato

Steak

Notes: Make sure the steak is well browned before removing it from the pot; those brown bits left on the bottom are essential for flavoring the broth.

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Broth

Steak

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Pot

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Pot

Slotted Spoon

Ingredients

Servings:

454grams

baking potatoes (about 2), peeled and cut into 1-inch chunks 946milliliters

canned low-sodium chicken-broth or homemade stock 3Tbsps

cooking oil 227grams

green beans, ends trimmed 0teaspoons

fresh-ground black pepper 1large

onion, chopped 1teaspoons

salt 454grams

sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide, or 1 pound presliced beef (see headnote)473milliliters

water 2teaspoons

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.