1/2 lb boneless top loin steak (New York Strip), trimmed of excess fat and cut into 1-inch pieces
1 tbsp olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 celery ribs, halved lengthwise and thinly sliced crosswise
3 garlic cloves, finely chopped
2 tsp finely chopped thyme
1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 cup diced tomatoes with some juice (from a 14 oz can)
1 3/4 cups beef broth
2 1/4 cups water
2 cups chopped kale leaves
1 cup medium egg noodles, cooked
Instructions
Pat steak dry. Heat oil in a 4-5 quart heavy pot over mdium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 mins, then transfer to a plate.
Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 mins.
Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 mins. Stir in kale and cook, uncovered, until tender, about 5 mins. Stir in steak with meat juices, cooked noodles, and salt & pepper to taste.
Originally Submitted
7/22/2010
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