Ingredients for Steak And Portabella Soup
- Sirloin Steaks
- Portabella Mushroom Caps
- Onion
- Russet Potatoes
- 1 poblano pepper
- 1/2 red bell pepper, diced
- Vegetable Broth
- Beef Broth
- A.1. Original Sauce
- Worcestershire Sauce
- 1 teaspoon chili powder
- Garlic Cloves
- 2 tablespoons olive oil
- 2 cups water
- 2 tablespoons red wine
- 2 tablespoons all-purpose flour
- Milk
- Salt And Pepper
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How to Make Steak And Portabella Soup
- Preheat oven to 325°F (160°C).
- Cut steak into 1-inch cubes.
- Clean portabella mushrooms with a damp paper towel and thinly slice.
- Heat olive oil in a large skillet over medium-high heat. Add steak and mushrooms; sauté until steak is browned and mushrooms are softened (about 5-7 minutes).
- While steak and mushrooms sauté, spray poblano pepper with cooking spray and bake on a cookie sheet for 15-20 minutes, turning halfway through, until charred on all sides.
- Place baked poblano pepper in a paper bag; let cool. Once cool, remove skin and seeds, then dice.
- Dice onion and red bell pepper.
- Add diced onion, red pepper, and poblano pepper to the skillet with the steak and mushrooms. Sauté for 4 minutes.
- Add red wine to the skillet and deglaze, scraping up any browned bits.
- Remove skillet from heat.
- In a large pot or Dutch oven, combine beef broth, water, steak sauce, Worcestershire sauce, minced garlic, and chili powder.
- Add diced potatoes to the pot.
- Add the steak and mushroom mixture to the pot.
- Bring to a simmer, then reduce heat to low and cook for 20-30 minutes, or until potatoes are tender.
- In a small bowl, whisk together flour and milk until smooth.
- Slowly whisk the flour mixture into the soup to thicken.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
13g
Fat
14g
Carbs
7g
