Best 5 Zz Steak Soup Aka Hereford House Recipes

ZZ STEAK SOUP A.K.A. HEREFORD HOUSE RECIPE - (3.9/5)

Steps:

• Place the butter in a stockpot and add the onions. Cook until onions begin to caramelize or start to brown. Add the flour and mix well. This will make a roux. Cook this while mixing for 2-3 minutes. Turn the heat down to medium. Add the cooked hamburger meat, uncooked potatoes, water, beef base, kitchen bouquet and seasoned salt. Cook for 20 minutes. Stir occasionally. Turn heat to high and let the soup come to a boil. Add the garlic powder. Continue to cook on high and continue stirring. The soup should start to thicken as it boils. If becomes too thick add a little water to it then adjust the seasonings. Once to the desired thickness and taste add the mixed vegetables to the soup. Turn heat to low and let the vegetables cook for 15 minutes. Remove the soup from the heat. Ad the cut steak to the soup and serve immediately. May refrigerate for up to 4-5 days. Enjoy

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HEREFORD HOUSE WHISKEY STEAK

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.
• In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve.
• Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.

ZING ZANG FLANK STEAK

Steps:

• Set a large saute pan over medium-high heat. Coat with some olive oil and add the garlic, onions, Italian seasoning and thyme. Thinly slice the Calabrese peppers and fold into the onion mixture. Season with some salt and pepper and saute until well caramelized, 7 to 8 minutes. Set aside to cool.
• Trim the steak of any excess fat and remove any tough silver skin with the tip of a knife. Place the steak vertically on a clean cutting board (so the grain runs up and down). Using a sharp knife, make a flat cut down one side of the piece of meat and cut it open parallel to the board so you can open the steak up like a book. Sprinkle generously with salt and pepper.
• On one side of the steak spread out the onion mixture. Top with the tomato slices, panko and shredded cheese. Tear up the basil leaves and scatter on top for the last layer of filling. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold the filling in.
• Heat a large cast-iron skillet or grill pan (or outdoor grill) to high. Coat lightly with some oil to clean and create a nonstick surface. Sprinkle the flank steak with salt and pepper on both sides, and then place on the hot grill. Cook for 5 minutes on the first side, and then use a large spatula to carefully flip and cook for a further 5 minutes on the second side for medium-rare. (If you desire a more well done steak, cook for a few minutes longer on each side.)
• When done, remove from the grill and set aside to rest for 5 minutes before slicing into 1-inch-thick slices.

HEREFORD HOUSE STEAK OSCAR

Steps:

• Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.
• In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side.
• Cook crab cake until hot all the way through. Keep warm.
• In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm.
• Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
• Garnish with chopped parsley.