Steak Mushroom Soup Recipes

Steps:

• Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
• Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
• Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

Steps:

• Cut off fat from round steak and cut into 3 x 3 inch pieces.
• Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
• Place the pieces of round steak evenly around the pan.
• Cut onion into slices and place them evenly on top of the meat.
• Pour the rest of the mushroom soup mix on top of the round steak and onions.
• Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes. Top servings with croutons and cheese.

Steps:

• Combine soup, mustard, Worcestershire and horseradish in a bowl and set aside.
• In another bowl, mix together egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture and the ground beef.
• Form mixture into 4-6 patties.
• Brown patties in oil and drain off excess fat.
• Combine rest of the soup mixture with the 1/2 cup water and pour over the patties.
• Cover and cook for 10-15 minutes (or until done) Remove patties and spoon remaining sauce over top.
• This is great over hot cooked noodles!

Steps:

• Cook meat until done. Before meat is done, fix your iron skillet by lining it with aluminum foil. Then, mix the cream of mushroom soup with 1/2 can of water (use your empty soup can).
• Then, add about 1/2 of the soup into the iron skillet. When the meat is fully cooked, let it cool, and then put 2 pieces on top of the soup. Add the rest of the soup and put the other 2 pieces on top of that.
• Cook in the oven at 400 degrees for 20 minutes. Serve.

Steps:

• Grease a 13 x 9-inch baking dish.
• Heat oil and butter in a large skillet over medium heat.
• Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet).
• Sprinkle the chopped onion around the pork steaks.
• Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes).
• Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
• Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
• Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.