Sirloin Steak Soup


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Forget the ground beef, try a real steak soup!

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  • Lean Sirloin Steak (approximately 1-lb.)
  • 2 C. of water
  • 1 can of diced tomatoes
  • 1 can of sliced carrots, drained
  • 2 cloves of garlic, peeled and left whole
  • 1 tsp. of dried parsley flakes
  • ½ tsp. of thyme
  • 1 can of beef broth
  • 1 can of beef consommé soup
  • Cooked white rice or thin egg noodles

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Cook rice or egg noodles, drain, rinse under cold water and set aside. In a large pot add the water, tomatoes, carrots, garlic, parsley flakes and the thyme. Bring the mixture to a boil and then reduce the heat to simmer. Cut the sirloin steak into strips and then into bite-size pieces. Add the steak pieces to the broth mixture and continue to simmer. Add the can of beef broth and the can of beef consommé soup to the soup mixture. Cook approximately 6-8 minutes or until the meat is cooked through. Add enough cooked rice or egg noodles to the soup mixture to add substance but not overwhelming. Serve with warm, buttered Italian bread.

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