#THE SEWING GOURMET...

...when temperatures start to turn chilly and I need some good comfort food, believe it or not -the first thing I think of is not CHILI...it's SOUP.  Yes, good old Vegetable Beef Soup.  I usually make it using a nice chuck roast that I cut into cubes myself (per my MaMa because now a days stew beef is  trimmed far too lean to make a good really good stock - and she's right).  But this time I made soup using regular old cubed steak.  Inexpensive but, for me usually tough no matter how I cook it, but it works really well in a soup.   I thought it was an interesting recipe when I first found it  and have made it numerous times so I thought I'd share here.  Hope you will try and enjoy.

STEAK SOUP

A quick and easy meal to prepare and delicious

Drained Canned or frozen vegetables may be used instead of fresh

3 Tbsp. Olive Oil

1 pound of Cube Steak, cut into 2" cubes (can substitute sirloin steak, or beef stew if you like)

1 Large Onion, chopped

1 Cup Carrots, diced

1 Cup Celery, diced

1 Cup Sliced Okra (Hey, I'm from the South - gotta have it, but you can leave it out if you like)

3 Cans Low-Sodium Beef Broth, OR (2 tubes of Knorr Homestyle Stock dissolved in 3 1/2 Cups of Water)

2 Bay Leaves

1 151/2 Ounce  can Diced Tomatoes, with juice

1 Tbsp. Worcestershire Sauce

1 Tbsp. Italian Seasoning

1 Tsp. Granulated Garlic Powder

1 Tsp. Seasoned Salt

Freshly Ground Pepper to taste

Salt to taste

In a large pot, heat 1 Tablespoon of olive oil over medium-high heat.  Add half the steak and cook, stirring frequently, until well browned on all sides.  Remove steak with a slotted spoon.  Repeat with another Tablespoon of Olive oil and the remaining steak, removing steak from pot once the meat is browned.

Reduce heat to medium-low and add the remaining 1 Tablespoon of Olive to the pot.  Add the onion and saute about 5 minutes.  Add carrots and salt and continue sauteing another 3 minutes.  Add ALL remaining ingredients and cooked steak to the pot, and stir to combine.  Bring to a boil, scraping the bottom of the pot to dislodge any brown bits from cooking the steak.  Reduce heat, cover and simmer for 1 1/2 hours.

I serve with shell pasta that has been cooked on the side - not in the soup and drained, and Corn Muffins on the side so it looks something like this

What's one of your "go to" comfort foods for chilly days????