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Steak-and-Potato Soup

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(34 people have added this recipe to their favorites.)

The hardest part of this soup is slicing the steak into thin, thin slices--but you can skip that step if you buy a package of presliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market.

wine recommendation

If the steak and potatoes were on your plate, a Napa Valley cabernet sauvignon would be the obvious choice. It's the perfect pick here as well, but stay with an easy-drinking, light-tannin version for the best match.

Search for easy-to-find tannic, complex cabernet

Steak-and-Potato Soup

(34 people have added this recipe to their favorites.)
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Steak-and-Potato Soup

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Steak-and-Potato Soup

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