Turn the condensed soup into a savory broth with onions, sliced steak, paprika, and broken spaghetti.
SBy sadool
Servings
4
450 g Sirloin steak, thinly sliced against the grain
1 piece Yellow onion, thinly sliced
1 tbsp Olive oil
1.5 tbsp Smoked paprika
1 can Condensed cream of mushroom soup
4 cup Beef broth
150 g Spaghetti, broken into 5 cm pieces
1 tsp Salt
0.5 tsp Black pepper
Calories
939 kcal
Protein
70g
Carbs
79g
Fat
38g
Fiber
6g
Sugar
42g
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Sear and Build
1. Pat the steak dry and season with salt and black pepper. Heat the olive oil in a large pot over high heat and sear the steak in a single layer for 1 to 2 minutes until browned but still slightly pink. Transfer to a plate.
450 g Sirloin steak, thinly sliced against the grain,
1 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
2. Lower the heat to medium, add the yellow onion to the same pot, and cook for 5 to 6 minutes, scraping up the browned bits, until soft and golden. Stir in the smoked paprika and cook for 30 seconds until fragrant.
3. Add the condensed cream of mushroom soup and whisk in the beef broth a little at a time until smooth. Bring to a gentle boil.
1 can Condensed cream of mushroom soup,
4 cup Beef broth
4. Add the broken spaghetti and simmer for 9 to 11 minutes, stirring occasionally, until the pasta is tender. Adjust the heat to keep a steady simmer.
150 g Spaghetti, broken into 5 cm pieces
Finish and Serve
5. Return the steak and any resting juices to the pot and warm for 1 minute so the meat stays tender. Taste and adjust seasoning with more salt and pepper, then ladle into bowls and serve hot.
450 g Sirloin steak, thinly sliced against the grain,
1 tsp Salt,
0.5 tsp Black pepper
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