Leftover Roast Beef Soup (Leftover Steak Too!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Ingredients
8 serv.- medium yellow onions↗2
cut into small wedges
- celery↗2
chopped
- sliced fresh mushrooms2 cups
- butter or olive oil↗2 tablespoons
- garlic↗3 -4 cloves
minced
- leftover cooked beef1 1⁄2 lbs
(or may use thinly sliced leftover steak)
- beef stock↗64 ounces
or 64 ounces beef broth
- Worcestershire sauce↗1 tablespoon
- salt↗
to taste
- black pepper↗
to taste
- uncooked egg noodles↗8 ounces
Step-by-step instructions
- 1
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- 2
Stir in the chopped cooked beef.
- 3
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- 4
Bring mixture to a boil and stir in uncooked egg noodles.
- 5
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
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