A tasty way to use leftover roast or steak. The warm rich taste of this mushroom soup is sure to please.
In a large saucepan, saute the onion, garlic and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a bowl, wisk the flour and broth until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes until thickened.
While the onion mixture is cooking cut the beef into 1/4 - 1/2 inch cubes.
Add the beef, paprika, salt, pepper, hot pepper sauce and onion mixture. Cook and stir until heated through. Garnish with cheese if desired.
I use a homemade beef broth that has no sodium added so the sodium levels shown in the nutrition info are likely reduced by a factor of 10. Recipe was modifed from a Taste of Home magazine recipe. I also let it simmer for a couple hours to let the favours meld. Turned out great.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 3 | ||
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Calories: 287 | ||
Calories from Fat: 179 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 65.7mg | 20 % | |
Sodium 706.6mg | 24 % | |
Potassium 307.9mg | 8 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.8g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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