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Steak Soup with Tobacco String Onions and Cheddar biscuits

 

So we decided to grilled steaks a few nights ago and my culinary taste testers thought we need caveman sized steaks and that was so not true!  What is it with men thinking they need steaks the size of a serving platter?  Needless to say we had leftovers.  What can you do with leftover steak? Well lots of stuff and this time of year it’s hard to resist getting out my copper soup pot that is a favorite gift from a few Christmas ago.  Don’t you just love when you get a gift the you weren’t expecting and you end up using it all the time.  Well that’s just how it happened with my copper pot.  Not only is it beautiful but also functional.   Now around here when the weather gets cool and for us cool is 75° in October and is such a treat.  And did I mention it rained Yeah!  Finally, In parts of Texas we started thinking we would never see it again but, that’s the way it is in Texas.   It will go for months without any and all of a sudden one shower and everything is lush and green again. and cool if your lucky.  Sorry I got lost in a story.

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So this time steak soup was the winner so out came the copper pot!  I started with about a pound an a half of leftover and very rare grilled steak.  I cubed it and then I was off.  Another great thing about this soup is whatever your favorite cut of steak is will work.  But you don’t have to use already grilled steak either you can use fresh. You will need to cook the steak in the pot first and it will to simmer long enough to get tender just add 30 minutes to the simmer time and taste delicious. Now you can’t have a good steak without potatoes they just go great together add a few carrots and the pot starts to fill up.

  • 2 Tablespoons oil (I used olive)
  • 1 large onion chopped
  • 3 cloves of garlic minced
  • 1 1/2  lbs. steak of your choice cut into bite sized chunks
  • 4 medium-sized baking potatoes peeled and cubed
  • 3 large carrots cubed
  • 6 cups beef broth or water
  • 2 Tablespoons better than beef bouillon
  • 2 Tablespoons better than chicken bouillon
  • 2 Tablespoons Worcestershire sauce
  • 4 Tablespoons A1 steak sauce
  • 1 Tablespoon hot sauce or more to your taste
  • 1 teaspoon thyme fresh or dried
  •  salt and pepper to taste

 

To prepare the soup you’ll need a soup pot or dutch oven heating over medium heat add the oil and onion.  Cook saute′ onions until  they are tender and start to caramelize.  Add the garlic and stir a few times just to release the flavor.  Add the chopped carrots, potatoes and steak.  Heat or beef broth before or water and add it to the soup pot it allows everything in the pot to start cooking and meld the flavors.  So add the water or beef broth now.   Add the beef and chicken bouillon, steak sauce,  hot sauce,Worcestershire sauce thyme,  salt and pepper.  Give it a good stir and let simmer for 45 minutes to an hours and the broth will thicken a little. At this point your going to have to hide all the spoons in the house because,  the smell is sooooo amazing.  I had to chase my taste tester out of the kitchen,  they actually thought I would let the just have a tasted as they said.  But NO NO NO!  it needed to cook but after it was ready the pot went empty pretty quick!  the had full happy tummies.

 

For the Tobacco String onions:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 cups finely sliced onions cut into rings and separated
  • oil for frying

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While your soup is cooking, prepare the onions.  Very thinly slice the onions, separate the rings and set aside.  Place the flour, salt, pepper, cumin, thyme and cayenne in a large mixing bowl.  Stir well to combine.  Add the onions and toss to coat them with seasoned flour.  Using a large pot (or deep fryer) deep fry add the oil to about 3 inches.  Working in small batches shaking off excess flour before adding the onions to the oil.  Make sure not to over crowd the onions so they will cook faster.   Cook them until golden brown. If your oil is at 350° the onions should only take a minute or two to cook.  Remove the onions with a slotted spoon and transfer to a paper towel line plate until ready to serve on top of soup.

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Ladle the soup in to warm bowls and place a handful of tobacco onions on top and serve.

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This soup is such a treat I hope it warms as well as fills the tummies of all you feed.

Biscuit recipe to follow shortly.

 

 

 

 

 

 

This recipe is very loosely adapted from Kevin Garvin’s Neiman Marcus Cookbook

 

 

 

 

 

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