Flank Steak Soup
Ingredients:
2–3-pound flank steak cut across the grain about 1/2 Inch thick then cut into bite size pieces
(Stew meat may be used as well)
1/3 cup flour seasoned with salt and pepper
2 medium onions coarsely chopped
1 small package of sliced baby Bella mushrooms
1/4 cup cloves of garlic, chopped
5 cups beef broth
4 beef bouillon cubes
1 15-ounce can diced tomatoes
6-ounce can of tomato paste
1 tablespoon Worcestershire sauce
1/2 cup orzo pasta
Directions:
In a mixing bowl, add the steak bites and the seasoned flour coating the steak well. In your Dutch over or soup pot, add a little bit of vegetable oil and heat to medium heat. Working in batches, brown the coated steak bites on all sides. Drain the steak bites on a paper lined platter until all the steak has been browned. Set aside. Add the onions, mushrooms and garlic to the pot. Cook the vegetables about 5-8 minutes before adding the remaining Ingredients (except the steak and orzo) and bring to a simmer. Simmer about 5 minutes then add the orzo and the steak bites. Simmer about half an hour and steak is tender. may need to simmer longer if using stew meat. As the orzo swells, you may need to add more broth or water to thin the soup down.
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