Ingredients

The following ingredients have 6 Servings
  • 2 cups roast beef (cooked and diced)
  • 1 onion (diced)
  • 2 carrots (peeled and sliced)
  • 2 cloves garlic (minced)
  • 1 cup mushrooms (sliced)
  • 1 cup egg noodles
  • 1/2 cup frozen peas
  • 4 cups beef broth
  • 1 cup water
  • 1 tsp steak seasoning (I used Montreal Steak Seasoning - use your favorite!)
  • 1 tbsp olive oil
  • 1 tbsp butter

Instruction

  • Begin by peeling and dicing the onions, mushrooms and carrot. Mince the garlic, dice the beef, removing any excess fat.
  • Heat a large pot over medium heat. When hot, add the butter and olive oil.
  • Next add the sliced mushrooms, diced carrots and onions, season with steak seasoning. Saute for five minutes. Add the minced garlic and saute for about a minute.
  • Scrap any brown bits off the bottom of the pan.
  • Now add the beef stock and water, bring to a simmer. Add the beef cubes and continue to simmer for 15 minutes or until vegetables have softened.
  • Increase the heat and bring to a boil, then add the egg noodles and cook according to package directions until just al dente. 
  • Remove from the heat, stir in the frozen peas. The heat from the soup will warm and cook them perfectly.
  • Stir in a handful of minced parsley (if desired). Serve and enjoy!