Creamed Beef Using Cream Mushroom Soup

Creamy Steak and Mushroom Soup

This Creamy Steak and Mushroom Soup is comfort in a basin! Steak, potatoes & mushrooms simmered in a creamy goop with a hint of tarragon.

Everyone loves a good steak dinner. You know a tender steak, perchance topped with sautéed mushrooms and onions. Oh and a nice baked potato on the side. But now, imagine with me for a moment that you take all of the goodness of that steak dinner and turn information technology into a flossy breadbasket warming soup.

It'due south just as amazing as you retrieve. Creamy Steak and Mushroom Soup is loaded with goodies and perfect for cold days when y'all're looking to warm things up a merely with a bowl of condolement food.

Ingredients you'll need to make the best Creamy Steak and Mushroom Soup:

• OLIVE OIL: Or some other neutral oil like canola, vegetable or avocado.
• STEAK: To make this recipe economical, I used round steak. You can use sirloin or tri tip if you like every bit well. I'd stay away from chuck roast cuts as those demand to cook longer to become tender.
• GARLIC
• CRIMINI MUSHROOMS: I prefer crimini to white mushrooms considering they accept a bit more earthy flavor.
• FLOUR: This will assist thicken the soup.
• BEEF BROTH: Use low sodium beef broth to aid you control the salt content in the concluding dish.
• VEGETABLE BROTH: Likewise depression sodium. I like to use a combo of the two because it adds more depth of season.
• WORCESTERSHIRE SAUCE: Adds umami flavor to the soup.
• RUSSET POTATOES: You can also apply yukon gold. I leave the skins on because I similar the added texture but yous can skin the potatoes.
• One-half AND HALF: This is what gives the soup it's creaminess. For those not in the Usa , it is a mixture of one half foam one half whole milk.
• TARRAGON: Tarragon is a herb that has a mildly sweet, nearly licorice like flavor. It really adds a touch of effulgence to this creamy soup.
• SALT AND PEPPER

Stride past Footstep Photos and Instructions:

This soup is pretty easy to make. Just follow along with these step by step photos and instructions.

• 

  Sear the steak.

• 

  Sauté the mushrooms and onions.

• 

  Sprinkle with flour and cook 1 minute.

• 

  Add beef broth, vegetable goop, potatoes and steak to the pan and simmer.

• 

  Temper the half and half with hot soup broth.

Step #1: 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, nearly three minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about iii minutes per side. Transfer to same plate and set bated to rest.

STEP #2: 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, nigh v minutes. Sprinkle flour over the mushroom mixture. Cook one infinitesimal.

Pace #three: 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.

STEP #iv: Cut steak into seize with teeth size pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should exist soft.

STEP #5: Slowly stir 3 tablespoons of soup broth into the one-half and one-half to temper it. Slowly stir tempered half and half into the soup. Cook for about x more minutes. Stir in fresh tarragon. Season to sense of taste with table salt and pepper. Serve.

This soup was really a striking with the whole family unit! It was the perfect manner to warm upward on a cold wintertime's day. Don't forget to serve information technology along side some bread for dunking.

Annotation: This recipe was originally written and posted in 2009. It was updated with new photos, footstep past step photos and nutrition information in 2022.

Looking for more soup recipes? Try these:

Loaded Baked Irish potato Soup

New England Clam Chowder

Hearty Beefiness Chili

Zuppa Toscana Copycat Recipe

Creamy Steak and Mushroom Soup

Tender steak, potatoes and mushrooms simmered in a creamy goop makes for ane heck of a tummy warming soup.

Prep Fourth dimension xv mins

Melt Time i hr v mins

Total Time one hr xx mins

Course Chief Dishes

Cuisine American

Servings iv Servings

Calories 558 kcal

Ingredients:

• 3 tablespoons olive oil divided
• ane 1/four pound round steak
• ane onion roughly chopped
• three cloves garlic chopped
• 3 cups sliced crimini mushrooms nigh six large mushrooms
• two tablespoons flour
• ii cups beefiness broth
• i cup vegetable broth
• 1 tablespoon Worcestershire sauce
• two medium russet potatoes diced
• i one/two cups one-half and half
• 2 tablespoons chopped fresh tarragon remove leaves from stems so chop
• kosher common salt and fresh cracked pepper to taste

• Heat 1 tablespoon of olive oil in a large pot over medium oestrus. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, virtually three 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 together the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add together 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 brownish $.25 from the lesser of the pan. Bring to a boil. Reduce heat to medium-depression and add potatoes.

• Cut steak into bite size pieces. Return steak and whatever juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.

• Slowly stir three tablespoons of soup goop into the half and half to temper it. Slowly stir tempered one-half and one-half into the soup. Cook for well-nigh 10 more minutes.

• Stir in fresh tarragon. Season to taste with salt and pepper. Serve.

Tempering the half and half is of import considering it prevents curdling. Don't skip that pace!

I chose circular steak for this recipe to brand it a chip more economical but feel free to use another cut of steak like sirloin or tri tip. Don't utilize chuck roast considering it needs to melt longer.

Nutrition information for estimation purposes only.

Calories: 558 kcal Carbohydrates: 35 thousand Poly peptide: 41 g Fat: 28 g Saturated Fat: 11 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 14 k Cholesterol: 123 mg Sodium: 854 mg Potassium: 1561 mg Cobweb: 3 one thousand Sugar: 4 g Vitamin A: 599 IU Vitamin C: 12 mg Calcium: 210 mg Iron: six mg

Keywords: beef, comfort food, Mushrooms, soup

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Source: https://www.lifesambrosia.com/creamy-steak-and-mushroom-soup-recipe/

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