My dad is a strong opponent of anything “fou-fou.”
Especially fou-fou beer. My dad likes beer, but only beer of the non fou-fou variety, which includes Keystone Light, Bud Light, maybe Coors Light in a pinch, and never Miller Light. Most other beers fall under the fou-fou umbrella, including any of the beers I like, such as Amstel Light, Blue Moon, Stella, and Boulevard.
If this is the line that has been drawn in the sand, then I guess I am — sadly — on team fou-fou. But team fou-fou has its drawbacks. Take this soup, for instance. It’s a hearty, stick-to-your-ribs style soup, and I made it on a cold, blustery winter day. I had to go to the grocery store to pick up some ingredients, and given the cold, I went to the closest store to my house. It’s a small-ish organic grocery that has lots of great produce and about 50 types of gluten-free pasta — tres fou-fou — but did it have any A1 steak sauce? Or beef broth? Nooooooo. No sir. So off I marched in the bitter cold to a real grocery store with real steak sauce.
Um…what was the point of the story? I thought I was talking about my dad and steak soup, but apparently all I can do is complain about the cold. Forgive me my scatterbrain, and get a load of this soup.
LIGHTER STEAK SOUP (adapted from All Recipes)
2 tbsp butter
2 tbsp vegetable oil
1 and 1/2 lbs beef round steak, cut into cubes (note: I used half this amount in an attempt to cut down on red meat, and it was still very good)
1/2 white onion, chopped
3 tbsp flour
1 tbsp paprika
1 tsp salt
1/4 tsp pepper
4 cups beef broth (low-sodium, if possible)
2 cups water
1/4 cup chopped fresh parsley
1 bay leaf (optional)
1/2 tsp marjoram
1 and 1/2 cups peeled Yukon potatoes, chopped
1 and 1/2 cups chopped, peeled carrots
1 and 1/2 cups celery, chopped
2-3 tbsp tomato paste
1 cup frozen corn, thawed
1/3 to 1/2 cup A1 steak sauce, or more to taste
1. Melt butter and oil in large stock pot over medium heat. Stir in steak cubes and onion. Cook and stir until steak and onion are browned, 5-10 minutes. While beef is cooking, mix together flour, paprika, salt and pepper, and sprinkle flour mixture over browned meat, stirring to coat.
2. Pour in beef broth and water, then stir in parsley, bay leaf, and marjoram. Bring to boiling. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
3. Mix in potatoes, carrots, celery, tomato paste, and corn; bring soup back to simmering, and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15-20 minutes. Remove bay leaf and stir in A1 steak sauce. Serve warm.
Delicious! I call this “lighter” steak soup, because I initially went to make my mom’s recipe for steak soup (which is deLICious), but I stopped cold when I saw that the first ingredient was 2 STICKS of butter. Yeesh. So this is probably not quite as good as my mom’s recipe, but it’s very tasty and a much healthier choice.