Serves2
- Active time:25 min
- Start to finish:45 min
February 2009
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.
-
1/2
lb
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
lb
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
-
Pat steak dry. Heat oil in a 4- to 5-qt 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.
-
Cook onion, carrots, celery, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
-
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.
