Steak and rice soup makes use of leftovers and some fresh ingredients; nothing smells better on a cold winter’s day than a pot of simmering soup. Make a pot of soup to have on hand for quick lunches over a weekend. Soup can be served with sandwiches for lunch or with homemade breads and a salad for dinner.
Soups are ancient and remain popular worldwide. The number of recipes is endless. General cookbooks usually begin with the soup recipes.
This recipe will make over 4 cups of soup. It is easy to double depending on the ingredients you have on hand.
- 1 piece of cooked beef steak (4 inch by 2 inch) frozen
- ¼ cup or less finely diced onion
- 1 cup of vegetables, frozen or leftover, add more if you have them
- ¼ cup of raw rice, heaping
- 3 tablespoons of butter
- 4 cups of water
- 3 teaspoons of dry beef bouillon
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 1 clove of garlic, minced
- ½ teaspoon tarragon
- 2 teaspoons of Worcestershire sauce
- 1 tablespoon tomato paste, leftover spaghetti sauce or ketchup
Heat the butter in a large sauce pan. Stir in the frozen or leftover vegetables and the onion. Add the raw rice. Stir to combine well and cook over medium heat until the onion is almost tender. Pour in the water and add the frozen piece of steak. Cover and bring back to a boil. Simmer until the piece of steak has thawed. Remove it and dice. Return the steak to the pan and cover. Simmer over low heat until the rice has fully cooked.
Any leftover bit of beef could be used.
Leftover cooked rice can be used.
If you have some beef fat and beef ‘jelly’ left from a roast add it instead of part of the butter. Add the ‘jelly’ with the water. The ‘jelly’ is the beef juice that thickens when it cools. Keep the fat and the juice in individual jars in the refrigerator.
A few tablespoons of red wine would improve the soup.
Any vegetables can be added. I used corn, green beans, carrots and peas. Keep containers of leftover vegetables in the refrigerator or in the freezer for use in soups.Make sure you use the container in the refrigerator at least once a week.
Mushrooms would be nice in this soup if you have a few.
The broth can be clear or you can slightly thicken it with leftover beef gravy or a slurry of flour and cold water.