Stake Tip Soup
Dean's Steak Tip Vegetable Soup

Can Goods

2-14 1/2 oz cans Fat Free Low Sodium Beef Broth (College Inn)
1-10 1/4 oz can Beef Gravy (Franco American)
3-8 oz cans Slice Water Chestnuts (Geisha)
1-15 oz can Small Whole Baby Corn (Roland)
1-8 oz can Italian Style Broken Straw Mushrooms (Pastene)

Fresh produce
2 1/2 cups (After Prep) fresh green beans
2 1/2 cups (After prep) baby carrots (Pre Pealed)
4 medium size regular potatoes (Brown not Red)
1 1-1/2 inch diameter bunch scallions
3 bay leaves

Other Stuff:
1 cup Ken's Italian Salad dressing
3 bay leafs
2 teaspoon oregano / Italian seasoning
1/2 teaspoon salt
1 - teaspoon garlic power
4 table spoons light dry sherry

Meat:
1-1/2 - 2 lbs. Steak Tips (Black Angus)

Preparation:

  1. Stake tips-cut in to bite size pieces cross grain approx. 3/4" square pieces. Put in Zip-lock freezer bag with Ken's Salad dressing for min of 4 hours.
  2. Green Beans: Cut ends of and cut in to 3/4 inch long pieces set aside.
  3. Cut carrots in to bite size pieces 1/2 - 3/4" pieces set aside.
  4. Skin potatoes and cut in to 1/2" x 3/4" cubes set aside.
  5. Cut green ends off scallions and chop fine and set aside (in the fridge). Cut base of scallions in to 1/2" long lengths and set aside.

 

Time to Cook:

  1. Take all the caned goods (including the water that is in the cans) and dump in a large pot. Also add all the fresh produce except for the green ends of the scallions. Bring to low simmer cover stirring occasionally and hold at that temp.
  2. While the Base Stock is simmering. Brown/cook stake tips in skillet with sherry, garlic power salt and 2 teaspoon oregano. Cook until there is just the smallest amount of pink in the middle. Once done add to the pot including all the spices and juices from the bottom of the skillet and stir.
  3. Cook until potatoes are done approximately 3/4 of an hour.
  4. Serve soup with chopped green ends of scallions sprinkled onto serving (to taste) with cooked sticky rice on the side to add to soup to taste.
  5. Soup is best if let cooled and reheated the next day. Additional water my be required (add to taste)
  6. Serves 8.

Note: Do not over spice this soup as the flavor of the various vegetables will be overpowered and the integrity of the soup will be compromised.

Additional seasoning to taste include, fresh ground black pepper, salt, Tabasco sauce (green or red). Best if to try these on a serving by serving basis.