Steak & Soup

Here are a couple of recipes given to me by the lovely Miss Peggy Sue.

One is for fancy steak (you go girl) and the other is for soup.
I found another version of the soup recipe, so I'll just post both of them.

"Thanks Miss Sue"

Enjoy!!!
B.D.

Grilled New York Strip with Chocolate Merlot Sauce

Sauce:
2 tablespoons extra-virgin olive oil
1 medium-sized yellow onion, thinly sliced
2 teaspoons minced garlic
1 jalapeno, finely chopped
1 1/2 cups Merlot wine
1 tablespoon onion soup mix
3 ounces bittersweet chocolate, coarsely chopped

Steak:
2 (1- inch thick) New York strip steaks
1/4 cup taco seasoning mix

In a medium saucepan, heat oil over medium-high heat. Add onions, garlic, and jalapeno, sauté until soft, about 5 minutes. Add Merlot and reduce by half over high heat. Reduce heat to low and stir in soup mix and chocolate. Stir until smooth. Keep warm on very low heat until ready to serve.

Spray pan with cooking spray and preheat grill pan over high heat.
Season steaks with taco seasoning.
Grill to desired doneness.
Serve steaks with chocolate Merlot sauce.


Stuffed Pepper Soup

1 pouch ready-to-serve long grain & wild rice (8.8 ozs.)
1 pound ground beef
2 cups frozen chopped green bell peppers, thawed
1 cup chopped Onion
1 jar chunky tomato pasta sauce (26 oz.)
1 can Italian diced tomatoes, un-drained (14-1/2 oz.) (See note)
1 can beef broth (14 ozs.)

Prepare rice according to package directions.
Meanwhile, in a large saucepan, cook the beef, green bell peppers and onions until beef is no longer pink; drain off fat. Stir in the pasta sauce, tomatoes, broth and prepared rice.
Stirring every so often until heated through.
Yield: (about 2 quarts)
Note: Italian Ro-Tel (10 oz.) can be used instead.


Stuffed Pepper Soup

2 pounds ground beef
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, un-drained
2 cups cooked converted or long grain white rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper

In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.