Ingredients
-
2
-
2
-
2
-
2
-
3 - 4
-
1 1/2
-
64
-
1
-
-
-
-
-
-
-
Directions
Leftover Roast Beef Soup (Leftover Steak Too!),This is great for my family because there aren’t very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.,Im making this tonight using leftover top round steak that I braised last night with golden potatoes. It has a nice gravy. So Im using the gravy, plus a small amount of water, plus beef broth for the liquid in the soup. Ill cook the noodles separately and use water from them if I need more liquid. My mushrooms are definitely in the gotta use tonight category. Ive got celery so Im good to go to make 1/2 the recipe. I love using leftovers in a delicious change-it-up dish.,Very good! Even my fussy husband loved it. I did add water. The purchased broth was rather salty. Highly recommend!!!
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Steps
|
1
Done
|
In a Large Pot, Cook Onions, Celery, Mushrooms and Garlic in Butter or Oil Until Onions Are Golden. |
|
2
Done
|
Stir in the Chopped Cooked Beef. |
|
3
Done
|
Add the Beef Broth, and the Worcestershire, Stirring to Mix, and Seasoning to Taste With Salt and Pepper (how Much You Add Will Depend on How Seasoned the Beef and Broth Already Are, So Be Careful Here). |
|
4
Done
|
Bring Mixture to a Boil and Stir in Uncooked Egg Noodles. |
|
5
Done
|
Reduce Heat and Cook, Stirring Occasionally, For 10-12 Minutes or Until Noodles Are Tender. |
