Budget-conscious meals don't have to mean sacrificing flavor, and this Steak and Potato Soup proves it!
Hi, I'm Meme, and I'm certifiably frugal.
That's a good thing {or at least I think it is}. I am always looking out for my budget. Whether it's me cooking just for me or me cooking for a group of friends, the bottom line is always on my mind.
Don't get me wrong, I'm not a total freak and only buy meat in cans and never splurge on a nice bottle of wine, but I am the girl that knows how much a pound of apples costs at Walmart, Whole Foods, my corner grocery store, and the Rouse's down the street. I know when something "on sale" is really a bargain or just a ploy to get you to buy it.
While there are lots of resources for cheap eats, I wanted to offer readers a place to find healthy recipes that wouldn't break the bank. No processed-food filled recipes. And no focus on coupons, working the sales flyers, or being a budget wizard.
I wanted these budget-friendly recipes to be normal-busy-person-friendly as well as health-friendly. Clearly, I wanted things to be friendly.
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What better place to start than with one of my absolute favorite thing that helps me stick to a budget while eating healthy - soup.
Chicken soup isn't just for the soul, people. It is for the budget, the heart, the tastebuds, and so much more.
Homemade soup is one of the greatest things ever, especially when you make a big batch and can eat it throughout the week {or freeze it for later}. Instead of going out to eat or picking up take-out, you have a nice big batch of soup to eat.
How about a big bowl of Steak and Potato Soup?! Can't get much better than that!
Wait, are you confused that I am talking about steak on a post for a frugal meal? No need to get your eyes checked; you read that right. Fortunately, even if you are cautious with your food dollars, you can enjoy meat by choosing one of the less expensive cuts and using a smaller amount.
Typically the less expensive cuts of meat are best enjoyed slow cooked to help tenderize them, and a soup is the perfect way to do that.
As for the other ingredients, potatoes are an inexpensive way to get in high quality carbohydrates, fiber, and nutrients {potassium, Vitamin C and Vitamin B6}. And caramelized onions add tons of flavor without having to add in extra fat, salt, cost because onions are usually really cheap.
You start out making this soup by searing the meat. Take the seared meat out of the soup pot and add the chopped onions. Let these caramelize. It'll take about 25 minutes but it's not much hands on cooking time, just a quick stir every 5 to 10 minutes. During this time, I usually chop the potatoes and mince the garlic.
Then add the remaining ingredients {except cornstarch} to the pot and simmer for a good hour or so, until the meat is tender and the potatoes are cooked. Before serving, you'll add some cornstarch and cold water {be sure the water is cold or the cornstarch will make the soup lumpy} to thicken the soup and make it a little heartier.
To take the soup to the next level, I topped it with freshly grated cheddar and chopped green onions. This is not necessary but it sure does make it prettier, and you eat with your eyes. However, don't go to the grocery store just to get cheddar and green onions.
And now for the cost of the recipe... For the entire recipe, I spent less than $15. That's $2.50 per serving! I'd call that frugal 😉
Looking for more budget-friendly dishes? Here are some of my favorites:
- Kale and Black Bean Tacos
- Salmon Burgers
- Lentil Spaghetti Sauce
- Salsa Lentil Soup
- Sweet Potato Chili
Steak and Potato Soup
Ingredients
- 12 ounces beef stew meat
- 2 pounds onions diced, about 4 medium or 6 cups
- 3 cloves garlic minced, about 1 TBSP
- 1.5 pounds potatoes diced, about 3 small
- 4 cups unsalted beef stock
- 4 cups cold water divided
- 1 TBSP Worcestershire sauce
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 2 TBSP cornstarch
Instructions
- Heat a large soup pot over high heat. Add beef stew meat and sear until browned on all sides, about 8 minutes.
- Remove from pot and wipe all but about 1 tablespoon excess grease out of soup pot.
- Turn the heat to medium, and add onions. Let cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown. Stir in garlic and cook for about one minute.
- Add potatoes, beef stock, 3.5 cups water, Worcestershire sauce, bay leaf, salt, paprika, and pepper. Stir well. Bring to a boil, partially cover pot, and reduce heat to a simmer.
- Let simmer for about 45-60 minutes, stirring occasionally, until beef is tender and potatoes are cooked.
- Whisk together remaining 1/2 cup cold water and cornstarch until no lumps remain. Stir into soup and cook another 10 minutes. Remove bay leaf and serve. Top with cheddar cheese and/or green onions if desired. Enjoy!
Notes
What to use in this recipe:
Meme
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