I am probably the only person I know who will make soup with filet mignon.<\/p>\n
Several months ago, I bought a whole beef tenderloin. I trimmed the chain off and cut it into small bits and put it into a baggie in the freezer. I also cut several small steaks and put them in the freezer.<\/p>\n
Flash forward to last week. Mum and I went to Malone’s for lunch and I had their steak and potato soup. I feared that it might be a cream of potato soup with steak bits in it. Nope, it was just what I was hoping for – a beef base with steak pieces and cubes of potato. Yummy, but I can do better.<\/p>\n
Today, I called and asked the boyfriend to dig out that baggie of steak bits for me – not thinking that when frozen, gobs of meat all look rather similar. He put down the bits and a couple of small steaks too. That’s ok, it’ll all go in the pot!<\/p>\n
I called pop and asked him if he’d come over and help me install a peephole in my front door, I bribed him with promises of dinner. Luckily, it turned out well. As usual, my cooking is all method and no recipe. I’ll make a great grandma someday. (“I dunno, honey, a little of this and a little of that.”)<\/p>\n
I cut the meat into bite sized pieces and dropped it into a hot soup pot with a little olive oil. While it was browning a bit I chopped 1 onion and 3 cloves of garlic and added them. Then I cubed 2 baking potatoes into small pieces and added that. Dumped in a 32 oz carton of beef broth and then decided that wasn’t enough liquid. I dropped in two beef bouillion cubes and two cups of water, whatever worchestershire was left in the fridge (maybe a tablespoon) a little merlot steak sauce (maybe another tablespoon), a couple healthy pinches of salt and a palmful of montreal steak seasoning. Then I cranked the heat and put a lid on it, letting it boil happily while dad and I worked on the door. A half hour or so later it was done – the steak was tender and so were the potatoes. We dished it up and had a little toast with garlic butter on the side.<\/p>\n
TASTY!<\/p>\n
And plenty left for lunch tomorrow! Super yay!<\/p>\n","protected":false},"excerpt":{"rendered":"
I am probably the only person I know who will make soup with filet mignon. Several months ago, I bought a whole beef tenderloin. I trimmed the chain off and cut it into small bits and put it into a baggie in the freezer. I also cut several small steaks and put them in the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9],"tags":[],"class_list":["post-92","post","type-post","status-publish","format-standard","hentry","category-experimental-kitchenry","category-food"],"_links":{"self":[{"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=\/wp\/v2\/posts\/92","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=92"}],"version-history":[{"count":0,"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=\/wp\/v2\/posts\/92\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=92"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=92"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dementedramblings.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=92"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}