Steak, Mushroom and Potato Chowder (easy)

Ingredients:  2 steaks, cubed potatoes (2 cups approx.), 1 package sliced and washed mushrooms.
Salt & Pepper, oil, butter, milk/cream.

The soup base is milky, but if you wish you can incorporate other broth. I chose to use a white creamy base, like a bechamel flavour but with meat and mushrooms!  I could eat bechamel with peas, corn, carrots, spinach, it is to die for in my books.

So yes, this soup is hearty and great for the cold winter days.  Especially this winter!

Awhile back I had purchased some cheap cuts of steak and braised them in the oven to make a gravy stock (for mom’s stuffed beef) .  I used the steak juice with other beef bones etc.  I needed extra gravy for that beef dish, hence the cooking of the cheap steak . 

Well there is no wasting in this household so this steak came in handy.  It was frozen and since it is already cooked, it was quick and perfect for this soup dish.  You could also make a beef hash, chipped beef, taco stuffing with veggies or anything that requires some beef.  In this case I had lots of baking potatoes left, one pack of mushrooms and voila, a great soup base.

I sauteed onions, carrots, a bit of celery leftover and some red pepper.  I then added butter, oil and sauteed the meat with veggies, once they were a little soft I added my mushrooms and kept sauteing.

Usually I would add a soup base (beef Oxo) or bouillon cube/liquid but I had 2 steaks which is substantial and with the richness of the butter and flavour of salt, (don’t forget it does require a fair bit of salt for your meat and potatoes too), it was quite flavorful and thick.

Once your ingredients are browning nicely and you can smell the aroma of the meat and mushrooms,  you can add flour, make a thick paste and slowly add milk/cream (even 2% evap makes it nice and creamy and less heavy if you watch your calorie intake).  Mix and simmer very low heat so you don’t get clumps etc… and keep stirring.  Also it can turn and become curdled.  Add your potatoes (in small cubes) to your soup.  Watch, stir until potatoes are well cooked.

The soup is not a fancy looking soup but it sticks to the ribs and is quite tasty. Mine was thick because of the ratio of ingredients.  You could make a lighter version with more liquid, which would require  a flavour base like chicken broth or veggie broth, crystals or liquid.  You could even incorporate some veggies.

Serve with nice crisp buns/bread or naan bread.