Description
This hearty Steak and Potato Soup combines tender sirloin steak cubes with tender Yukon gold potatoes in a creamy, flavorful broth enriched with beef broth, Worcestershire sauce, and Dijon mustard. Sauteed onions and garlic build depth, while thyme adds a warm herbal note. Perfect as a comforting meal for cooler days, this soup is easy to prepare on the stovetop in one pot.
Ingredients
Scale
Main Ingredients
- 16 ounces sirloin steak, cut into 1” cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 32 ounces beef broth
- 1 tablespoon Worcestershire sauce (or steak sauce)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 pound Yukon gold potatoes, chopped into bite-size cubes
- 8 ounces heavy cream
Instructions
- Prepare the steak: Trim any excess fat from the sirloin steak and cut it into small, bite-size cubes about 1 inch in size. Season all sides of the steak pieces evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Brown the steak: Heat 2 tablespoons of olive oil in a stock pot over medium heat until hot. Add the steak cubes and cook for 3 to 4 minutes, turning occasionally, until browned on all sides and cooked to your liking (medium steak is done at about 135°F). Remove the steak pieces from the pot, cover to keep warm, and set aside. Leave the juices and fat in the pot.
- Sauté aromatics: Add the diced onion to the pot and cook for 4 to 5 minutes until it begins to brown around the edges. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create roux base: Sprinkle 1/4 cup of all-purpose flour over the onions and garlic, stirring continuously to coat the vegetables well. Cook this mixture for 1 minute to remove the raw flour taste.
- Add liquids and seasonings: Pour in 32 ounces of beef broth, then add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1/2 teaspoon dried thyme. Stir well to combine, making sure to scrape the bottom of the pot to lift any browned bits stuck to the pan for extra flavor.
- Cook potatoes: Add the cubed Yukon gold potatoes to the pot and stir. Bring the soup to a gentle simmer, then cover and reduce the heat to low. Allow it to cook for 15 to 20 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Finish the soup: Return the cooked steak pieces to the pot along with 8 ounces of heavy cream. Stir gently to combine all ingredients and warm through without boiling to prevent curdling.
- Serve and garnish: Spoon the soup into bowls and optionally garnish with freshly chopped parsley or chives for a pop of color and fresh flavor before serving.
Notes
- You can use any cut of steak that cooks quickly and remains tender, but sirloin is recommended for best texture.
- If you prefer a thicker soup, allow it to simmer uncovered for a few minutes after adding the cream to reduce slightly.
- For a dairy-free option, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
- Use low-sodium beef broth to better control saltiness in the soup.
- Make sure to cut potatoes uniformly to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: steak soup, potato soup, creamy soup, beef soup, comfort food, stovetop soup, sirloin recipe
