Iron Tender Restaurant Steak Soup Recipes

Steps:

• Melt butter in stock pot.
• Blend in flour to make a smooth paste.
• Gradually add hot water a little at a time.
• Whisking it smooth as you go.
• Simmer until smooth.
• Sauté beef in a large skillet and drain off fat Add meat, bouillon, all vegetables and seasonings to saucepan.
• Bring to a boil, then reduce heat and simmer until vegetables are cooked.

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

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.

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.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
• Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
• Add the stock/liquid and and lentils to the pan.
• Bring to the boil. Reduce heat.
• Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
• Add spinach. Cook until spinach wilts.

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.