Recipe Series: Beef and Noodle Soup

Beef and Noodle Soup_Complete_Kitchens_and_more

Inspiration for the kitchen from AdrienneBulinski.com

This soup is off the hook, especially if you grilled steak the night before and have leftovers!  I love repurposing food so it doesn’t feel like leftovers rather another delicious meal that is chef status quality!  Here is my version of Beef and Noodle Soup.  I cook it on the stove but please note a crockpot will work too!  Its origins come from my awesome mom and I have added my twist to it…  Enjoy!

Ingredients:

Left over grilled steak (for this recipe I used one bone-in ribeye and the scraps/bone from the other steaks of the meal the night before)

Olive Oil

Half of a yellow onion (sliced in rings)

6-8 cloves of garlic

1/8 cup of *Chef’s Shake (or your favorite blend of Italian seasonings). I have included info about Chef’s Shake at the bottom.

½ a package of Pappardelle Egg Pasta

Two large handfuls of spinach

Salt (to taste)

Heat a soup pan over med/high heat.  Drizzle the bottom of the pan with olive oil and a generous amount of salt.  Add onion and cook for 3-5 minutes.  Once the onion starts to soften add the chopped garlic and cook for another 2-3 minutes.  Be mindful not to burn the garlic.  Once the onion and garlic are softened you can either transfer to a crockpot or continue with the stove top.  Add a pitcher of water (or more depending upon how much leftover steak you have). Turn heat to high.  Dice the steak and add to the water.  Add the bones and scraps.  Make sure there is enough water to cover the steak (add more water if you need).  Generously salt and add 1/8 cup of your seasonings.  Once the liquid comes to a boil, turn down to a simmer, cover with a lid and let it simmer for the next 3-5 hours.  Hint: the longer it simmers the more tender the meat.  **If you are using a crockpot go ahead and add the spinach and cover with a lid.  Let it cook in the crockpot on low for 8 hours (low and slow, baby). 

Once the soup has simmered for a couple of hours sample the broth and add anymore seasoning or salt to taste.  Skim out any steak fat that is floating at the top.  Add the spinach and put the lid back on.

20 minutes before you are ready to eat add the noodles (be mindful not to add to many > noodles expand!).  You do not need to turn the heat back up to cook the noodles. 

Warning: your house is going to smell OFF THE HOOK!!

Serve and enjoy! 

This pairs awesome with a red full-bodied wine and light jazz music!

*Chef’s Shake is my secret kitchen ingredient.  If you have a Kroger brand grocery store look for it in the spice aisle.  You can also find it on Amazon (it is by The Spice Hunter).

I also recommend Tuscan Sunset by Penzey’s Spices > https://www.penzeys.com/online-catalog/tuscan-sunset/c-24/p-319/pd-s