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A bowl of creamy steak and potato soup with browned sirloin cubes, potatoes and chives

Steak and Potato Soup

Steak and potato soup: browned 1-inch sirloin cubes, Yukon Gold potatoes, onion and garlic simmered in beef broth with Worcestershire sauce, Dijon mustard and thyme, finished with heavy cream. One pot, 35 minutes, serves 4.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 544 kcal

Ingredients
  

  • 16 ounces sirloin steak trimmed and cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 32 ounces beef broth
  • 1 tablespoon Worcestershire sauce or steak sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 pound Yukon Gold potatoes chopped into bite-size cubes
  • 8 ounces heavy cream
  • parsley or chives for garnish, optional

Instructions
 

  • Trim the sirloin and cut it into bite-size pieces, about 1-inch cubes. Season all sides with the salt and pepper.
  • Heat the olive oil in a stock pot over medium heat. When the oil is hot, add the steak and cook until browned on all sides, about 3 to 4 minutes, until a food thermometer reads 145°F in the center of the largest piece. Remove the steak, cover it and set it aside, leaving the juices and fat in the pot. Let it rest at least 3 minutes; it rests while the soup cooks.
  • Add the onion to the pot and cook 4 to 5 minutes, until lightly browned around the edges. Add the garlic and cook 30 seconds more.
  • Add the flour and stir to coat. Cook for 1 minute.
  • Add the beef broth, Worcestershire sauce, Dijon mustard, thyme and potatoes. Stir, scraping the bottom of the pot to pull up the browned bits.
  • Bring to a simmer, cover and reduce the heat to low. Cook 15 to 20 minutes, until the potatoes are fork tender and a fork pierces them easily.
  • Return the steak to the pot with the heavy cream and stir to combine. Garnish with parsley or chives if you like, and serve.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat to a rolling boil (165°F). Cream may separate if frozen.

Nutrition

Serving: 1servingCalories: 544kcalCarbohydrates: 31.1gProtein: 33.1gFat: 32gSodium: 953mgFiber: 3.1gSugar: 4.3g
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