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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself. Ingredients:
1/2 pound boneless top loin steak (new york strip or shell), trimmed of excess fat and cut into 1-inch pieces |
1 tablespoon olive oil |
1 medium onion, chopped |
2 carrots, thinly sliced |
2 celery ribs, halved lengthwise and thinly sliced crosswise |
3 garlic cloves, finely chopped |
2 teaspoons finely chopped thyme |
1/2 pound yukon gold potatoes, peeled and cut into 1/2-inch cubes |
1 cup diced tomatoes with some juice (from a 14-oz can) |
1 3/4 cups beef broth |
2 1/4 cups water |
2 cups chopped kale leaves |
1 cup medium egg noodles, cooked |
Directions:
1. Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
2. Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
3. Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
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