Fried Beef Soup

This Fried Beef Soup is a comforting, rustic dish that blends the savory depth of browned ground beef with the earthiness of rice and the smoothness of mashed potatoes. The beef is fried until crisp, then simmered in beef broth with onions and seasonings to create a rich, flavorful base. The addition of rice provides a satisfying texture, while the bed of hot mashed potatoes topped with sour cream adds a luxurious, creamy contrast. It is an excellent meal for cold evenings, offering warmth and substantial satisfaction. This recipe is straightforward to prepare using pantry staples and leftovers, making it a practical choice for weeknight dinners or meal prep. The combination of textures and flavors creates a dish that feels both indulgent and homey.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1093.3

Dietary: Gluten-free

Description

This Fried Beef Soup is a comforting, rustic dish that blends the savory depth of browned ground beef with the earthiness of rice and the smoothness of mashed potatoes. The beef is fried until crisp, then simmered in beef broth with onions and seasonings to create a rich, flavorful base. The addition of rice provides a satisfying texture, while the bed of hot mashed potatoes topped with sour cream adds a luxurious, creamy contrast. It is an excellent meal for cold evenings, offering warmth and substantial satisfaction. This recipe is straightforward to prepare using pantry staples and leftovers, making it a practical choice for weeknight dinners or meal prep. The combination of textures and flavors creates a dish that feels both indulgent and homey.

Ingredients

1 1/2 cups long-grain white rice
4 tablespoons olive oil
1 medium onion, finely chopped
1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream

Directions

1
Cook the long-grain white rice according to package instructions until tender. Drain well and set aside.
2
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
3
Add the ground chuck to the hot pan. Break it up with a spoon and brown thoroughly, stirring occasionally, until no pink remains.
4
Add the finely chopped onion to the beef and cook until the onion is soft and translucent, about 5 minutes.
5
Stir in the cooked rice, salt, pepper, and nutmeg. Cook for another 2-3 minutes to toast the rice slightly and blend the flavors.
6
Pour in the beef broth and bring the mixture to a boil.
7
Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld and the rice to absorb some of the broth.
8
In a small bowl, mix the cornstarch with the milk to create a smooth slurry.
9
Stir the cornstarch mixture into the simmering soup. Continue to cook for 2-3 minutes until the soup thickens slightly.
10
Serve the hot fried beef soup over a bed of hot mashed potatoes.
11
Top each serving with a dollop of sour cream.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1093.3kcal

% Daily Value *
Total Fat 54.7g85%
Saturated Fat 15.8g79%
Cholesterol 197.9mg66%
Sodium 3815.3mg159%
Total Carbohydrate 99.3g34%
Dietary Fiber 6.4g26%
Sugars 6.0g
Protein 47.7g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe included instructions for soaking and cooking beans, which do not appear in the ingredient list. These steps have been omitted as they are not relevant to the listed ingredients.

The egg and additional olive oil listed in the ingredients are not used in the primary cooking steps. They may be intended for an omitted component or can be used to bind a meatball variation if desired.

For best results, ensure the mashed potatoes are very hot when serving to maintain the temperature of the soup.

If you prefer a thinner soup, add more beef broth or water. For a thicker consistency, increase the cornstarch slightly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Keywords: beef, soup, ground beef, mashed potatoes, rice, broth, hearty, comfort food, savory, dinner, easy, budget-friendly, winter, meal prep, one-pot, family-style, savory soup, beef and rice, quick dinner, leftovers

Read it online: https://www.chefs-mate.com/recipe/fried-beef-soup-11/