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Texas Steak Soup

(3 Votes)
55 Min

Texans are known for liking everything big, including their steaks. That's why we like to cut the steak into large slices for this soup to give it hearty Texas body.

What You'll Need:
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds sirloin steak (1/2 inch thick), trimmed and cut into 1-1/2 strips
  • 1 large sweet onion, chopped
  • 4 cups water
  • 3 large potatoes, washed and cut into 1/2-inch cubes
  • 3 large carrots, cut into 1/4-inch slices
  • 2 beef bouillon cubes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
What To Do:
  1. In a soup pot, heat oil over medium-high heat and brown steak strips.
  2. Add onion and cook 6 to 7 minutes, or until onions are tender and steak is cooked through. Add remaining ingredients and bring to a boil; cover and reduce heat to low.
  3. Simmer 40 to 45 minutes, or until potatoes and carrots are tender. Serve immediately.

This is a nice chunky soup, but if you have any additional favorite vegetables, go ahead and add them, too.

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This is an older recipe. I first copied/printed it out in 1996 or 1997. It is soul satisfyingly delicious. The simplicity is what really draws me in and the addition of cumin and pepper, but not too much, really gives it a different flavor than other beef stews. I also add additional beef broth because I like it as a soup served with sourdough bread and butter. Perfect.

This was amazing! I added a little extra water because I like quite a bit of broth with my soup. I will def be keeping this one in my binder :))

Beef Stew.


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