Pepper Steak Soup

I made a new soup last night. I found this recipe on the back of a box of Beef Kitchen Basics Stock. I did prepare the recipe in one pot starting with browning the beef and setting it aside, then adding the veggies to the pot. When the veggies were almost soft I set them aside and then prepared the broth. I returned everything to the pot to warm. The only addition I made was red pepper flakes to season the beef. It was a "fine" soup, but I feel it has the potential to be great. It does have big beef flavor, definitely like oriental pepper steak or a Philly steak with peppers and onions. I look forward to experimenting with this recipe in the future. It would be great with the addition of soy sauce and maybe cornstarch to thicken the broth. Or maybe a broiled topping of crusty bread and provolone cheese.  Just needs a little finesse. Very glad I found the recipe.

Pepper Steak Soup

Source: Kitchen Basics

Makes 4 Servings 

Ingredients

1 quart (4 cups) Unsalted Beef Stock

12 oz trimmed lean boneless beef top round

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup dry red wine (optional)

1/2 cup tomato sauce

1/4 tsp dried thyme

1 Tbsp olive oil

1 medium sweet white onion, thinly sliced

2 green bell peppers, cut into strips

4 cloves garlic, minced

3 Tbsp water (or stock)

1-1/2 cups halved cherry tomatoes

Directions

Thinly slice the beef on the diagonal. Sprinkle with 1/4 tsp of the salt and the black pepper. Set aside. In a large saucepan, stir together stock, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered for 10 minutes. Meanwhile, in a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, for 2 minutes, or until browned. Transfer to clean bowl. Cook the remaining beef.

Add the onion, bell peppers, garlic, and the remaining 1/4 tsp salt to the skillet. Toss to mix well and add 2 Tbsp of the water or stock. Lower the heat to medium and cook, stirring often, until the vegetables are tender. If the pan gets dry, add the remaining 1 Tbsp water or stock. Add the tomatoes and cook, stirring often for 5 minutes, or until softened. Add the beef and any juices and the vegetables to the broth mixture. Warm through but don’t boil.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn For Us: Freedom Fridays