"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Steak and Mushroom Soup Recipe

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This recipe for Steak and Mushroom Soup, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Saturday, September 16, 2006


1 lbs thick steak, trimmed into 1 cubes (can be marinated)
3 Tbsp olive oil
3 Tbsp unsalted butter
3 medium onions, half chopped coarsely, half thinly sliced
2 Tbsp tomato paste
6 parsley sprigs
1 tsp leaf thyme
18 peppercorns
2 medium garlic cloves, crushednly slice
2 small carrots, scraped and finely chopped
2 small ribs celery, finely chopped
1 lb fresh mushrooms, thickly sliced
5 - 6 c beef stock (recipe follows)
1 tsp salt
+ tsp ground black pepper
1 large bay leaf
1 lbs escarole, washed and torn into bite-size pieces, with stems broken

2/3 c safflower oil
2 Tbsp lemon juice
1 Tbsp dark brown sugar
2 Tbsp dark soy sauce
1 tsp Dijon mustard
1 large clove garlic, finely minced

Beef Stock:
5 lbs beef and veal bones
2 large carrots, scrubbed
2 large celery ribs, cleaned
2 large onions, halved

Whisk marinade ingredients together in a medium bowl and add meat, making sure all is submerged. Set aside for 1 hour. Meanwhile, heat half the olive oil and butter in a large stockpot. Add the chopped onion, carrot and celery. Cook over medium to high heat until nicely golden, but not burned, about 5 minutes. Add mushrooms and continue cooking until they are just wilted, several more minutes. Remove and set aside. Dry and flour steak, removing excess flour. Brown in oil and butter over medium heat, being careful not to burn flour. Remove and set aside. Return vegetables along with sliced onion. Add 5 c beef stock. Add seasonings and simmer 15 minutes, skimming if necessary. Add steak and simmer 10 more minutes and add escarole, simmering until escarole is just tender (may add more stock if soup is too thick). DO NOT overcook. Preheat over to very hot (500). Place bones in a single layer in a roasting pan. Break carrots and celery in large pieces and arrange them and onions among the bones. Roast for 30 - 45 minutes until meat and vegetables start to brown and even burn a little. Dump into a large stock pot. Add water to bottom of roasting pan and dissolve drippings. Pour over bones and add water to cover bones with several inches water. Bring to a boil and add tomato paste. Stir well and add seasonings. Cook, barely simmering for several hours, adding hot water as necessary. Strain and boil, reducing to intensify flavor. Cool broth and skim fat. Refrigerate or freeze in tightly covered container.

Personal Notes:
Personal Notes:
Jed (Scott's brother) used to babysit for us when he was laid up. To maintain his dignity he would fix these AWESOME gourmet meals. This was one worth repeating!!




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