Steak and Potato Soup

This hearty steak and potato soup is a perfect cozy meal for chilly nights. Use inexpensive top sirloin and cube the meat yourself to save pennies. 


- Beef top sirloin - Salt & pepper - Olive oil - Butter - Onion - Baby Bella mushrooms - Garlic - Flour - Beef stock - Thyme - Russet potatoes - Heavy cream - Dijon - Steak sauce


In a large Dutch Oven, heat 1 tbs oil over medium-high heat. Season the beef with salt & pepper and sear on all sides, 2 to 4 minutes. Remove from pan & set aside. Cover with foil. 

In the now empty pan, add the butter & swirl to coat. Add the onion & cook 5 minutes, until soft. Add the mushrooms & cook until water has evaporated, & they are browned. 

Add the garlic, and cook 30 seconds until fragrant. Sprinkle with the flour and cook for 2 minutes, stirring often.

Whisk in the stock, 1 cup at a time making sure no clumps form. Add the thyme and bring to a boil, stirring every now and then.  Add the potatoes and reduce heat to maintain a simmer. 

Cook for 15-20 minutes, until potatoes are tender. Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.

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