Stretching Steak

Today I’m joining wearethatfamily for worksformewed.

Last week I made a meal that my whole family raved over, which caught me by surprise.  I was surprised b/c they usually don’t rave over soup.  This one was a hit.  I’ll be using this again.  I’ve been looking for quick meals b/c we’re about to start school.  This year I’ll be formally teaching 3 instead of 2, so I’ll be busier than last year.

I had a leftover steak that would have served one.  I needed a meal and didn’t have anything else thawed, so I had to stretch this steak to five people.  At first I was going with stew.  But then I decided to give it an Italian flare instead.  I had a carton of beef broth I had purchased on clearance, three roma tomatoes that were very ready to be eaten and steak.   I heated up the broth, added a handful of dried onions, Italian seasoning, dried chopped garlic and  dried parley, then brought to a boil.  Then tossed in small cubes of beef and spiral pasta.  Fresh spinach tossed in at the last minute would have been a nice addition for green food, but I was out.

My family likes soup better with fewer ingredients.  When I make something that has a ton of different colors and textures, they pick at the food.  Simplicity is best in our home… when it comes to food.   Tip number 2:  don’t think you have to make 5 gallons of soup.  I tend to make too much and we don’t eat it leftover.  Usually b/c the soup is from a leftover.  So I started making mine in a smaller pot so I don’t waste

The part of the meal that kicked it to the top was fresh bread.  If you don’t have time for a loaf, skip to a flat or peasant bread and dipping sauce.  I made a rosemary peasant bread that was wonderful.   It is very similar to the bread they serve at Macaroni Grill.   I also made a dipping sauce with grated parm cheese, olive oil, dried herbs and course black pepper.