Tender steak, potatoes and mushrooms simmered in a creamy broth makes for one heck of a tummy warming soup.
Course Main Dishes
Cuisine American
Keyword beef, comfort food, Mushrooms, soup
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4Servings
Calories 558kcal
Ingredients
Ingredients:
3tablespoonsolive oildivided
1 1/4poundround steak
1onionroughly chopped
3clovesgarlicchopped
3cupssliced crimini mushroomsabout 6 large mushrooms
2tablespoonsflour
2cupsbeef broth
1cupvegetable broth
1tablespoonWorcestershire sauce
2medium russet potatoesdiced
1 1/2cupshalf and half
2tablespoonschopped fresh tarragonremove leaves from stems then chop
kosher salt and fresh cracked pepper to taste
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about 3 minutes per side. Transfer to same plate and set aside to rest.
In the same pot, add the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add sliced mushrooms and cook until softened, about 5 minutes.
Sprinkle flour over the mushroom mixture. Cook 1 minute.
Pour in beef, vegetable broth and Worcestershire sauce. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce heat to medium-low and add potatoes.
Cut steak into bite size pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.
Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup. Cook for about 10 more minutes.
Stir in fresh tarragon. Season to taste with salt and pepper. Serve.
Notes
Tempering the half and half is important because it prevents curdling. Don't skip that step! I chose round steak for this recipe to make it a bit more economical but feel free to use another cut of steak like sirloin or tri tip. Don't use chuck roast because it needs to cook longer. Nutrition information for estimation purposes only.