Steak Soup

The trick to this soup is to cook the steak rare or medium-rare first and add it to the soup at the very end -- let it get warm in the soup bowl.

Steak Soup

3 tablespoons cooking oil
1 pound sirloin steak, cut into 1/8-inch thick slices about 1 1/2 inches long and 3/4-inch wide

1-1/4 teaspoons salt1 large onion, chopped
1/2 pound green beans, ends trimmed
2 cups water

2 14.5-ounces cans low-sodium chicken-broth
1/4 teaspoon fresh-ground black pepper
2 pounds baking potatoes, peeled and sliced into 1/4 inch thick rounds
Oil for frying
2 teaspoons A-1 Spicy or Original Steak Sauce

In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt. Reserve.

Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. 

In a deep fryer heat oil to 375 degrees F and fry potato rounds until tender and golden.

Return the steak with any juices and fried potato rounds to the soup and stir in the A-1 Steak sauce.

Serve in warm bowls.