Hamburger Steak Soup Recipe

Hamburger Steak Soup over rice

Hamburger Steak Soup served over rice

My husband’s former roommate had a slow cooker and a HUGE cookbook with various slow cooker recipes. One of his favorite dishes to make was hamburger steak soup, and my husband and I grew to love it, too!

Though this dish is technically a soup, we always eat it over rice. It’s a warm, cozy dish that’s fantastic during wintertime.

The recipe makes enough to serve 4-6 people, but you can easily double it if you need to serve a crowd. We’ll often use a full pound of very lean hamburger meat – it won’t be dry since it’s cooking in the broth for 4-6 hours.

COOKER: Medium or large round
SETTING AND COOK TIME:
HIGH for 4 to 6 hours

Ingredients
1/2 lb lean ground beef
1 large yellow onion, chopped
2 cloves garlic, chopped
1 C olive oil
1 C all-purpose flour
Two 14 oz cans beef broth
3 ribs celery, chopped
2 medium-size carrots, chopped
One 14.5-ounce can chopped tomatoes, with their juice
1/4 tsp Maggi seasoning or 1/2 tsp soy sauce
1/2 tsp freshly ground black pepper
Salt to taste
One 10 oz package frozen mixed vegetables

Directions
1. In a large, heavy skillet, brown the ground beef, onion, and garlic over medium-high heat until no longer pink, breaking up any clumps of meat. Drain off as much fat as possible. Transfer to a bowl.
2. Wipe out the skillet with a paper towel. Add the oil and heat over medium-high heat. Add the flour and stir to combine. Cook the roux, stirring constantly with a wooden spoon, until it turns a rich brown, about the color of cocoa powder or a light milk chocolate. Don’t rush this; it will take 10 to 15 minutes. If the flour burns, discard it and try again with more oil and flour.
3. Add 1 can of the broth and stir with a whisk until the mixture is smooth. Add the remaining can of broth and stir until smooth. Transfer the mixture to the slow cooker. Stir in the meat-and-onion mixture, celery, carrots, tomatoes, Maggi seasoning, and pepper. Season with salt. (If you have used canned broth, you may not need any salt at all.) Put the still-frozen mixed vegetables in the cooker and submerge the frozen block. Cover and cook on HIGH for 4 to 6 hours. Serve hot.

I always find myself wishing I could eat more of this soup in one sitting. We like to make a lot of extra rice so we can have leftovers to bring to work for lunch the next day.

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