Flank Steak in soup?

Quoted message said:

Goomba38 wrote:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before?

Flank steak is an excellent cut for soups/stews. No reason flank steak can't be used for soup in
place of any beef cut... beef vegetable, beef barley, beef cabbage, etc.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

Goomba38 wrote:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before?

Flank steak is an excellent cut for soups/stews. No reason flank steak can't be used for soup in
place of any beef cut... beef vegetable, beef barley, beef cabbage, etc.

I knew I could count on you, Sheldon 🙂 I should have just written you directly, lol. I'm
thinking of tossing it into the crock pot- any more suggestions as to how to cut? Should I brown
it first? Goomba

"Goomba38" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

PENMART01 said:

Quoted message said:

Goomba38 wrote:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before?

Flank steak is an excellent cut for soups/stews. No reason flank steak

can't

Quoted message said:

Quoted message said:

be used for soup in place of any beef cut... beef vegetable, beef

barley, beef

Quoted message said:

Quoted message said:

cabbage, etc.

I knew I could count on you, Sheldon 🙂 I should have just written you

directly,

Quoted message said:

lol. I'm thinking of tossing it into the crock pot- any more suggestions

as to

Quoted message said:

how to cut? Should I brown it first? Goomba

I have to agree with Sheldon! I love using flank steak for stews. I always brown it very well before
adding anything else. I don't use a crock pot for mine, but have been planning on giving it a try.

I made a very good "chili" last week with flank steak. The week before, I used flank steak for a
basic beef and potato stew.

R'gards,

Paula

Goomba38 said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

I have a hearty steak and potato soup recipe that I use flank steak for.

Saute it in worcestershire sauce and olive oil then cook it in a potato soup, lovely, just lvoely

--
Michael Ellis, IAPP
Privacy Manager
Date.com
Phone 877-224-DATE x2620

Date.com - "The New Way To Date"

----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
newsfeed.comnewsfeed.comOpen ↗ The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= 19 East/West-Coast Specialized Servers - Total Privacy via Encryption =---

"Goomba38" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

Cabbage soup (Russian style)

1 1/2 lbs. flank steak, sliced thin 1 tsp. salt 1 (#2) can tomatoes or 2 1/2 c. chopped fresh
tomatoes 1 onion, chopped 1 med. head cabbage 1 tbsp. vinegar or lemon juice 2 1/2 qts. water
Pepper to taste
1/2 clove garlic 2 tbsp. sugar

Place meat and water in 5-quart soup kettle. Add salt, pepper, tomatoes, garlic and onion. Bring
to boil. Reduce heat and simmer 1 1/2 hours. Shred cabbage and add sugar, vinegar and a little
more salt. Simmer gently another 1 1/2 hours. I like to add extra pepper! Serves 4 to 6.

Dimitri

In article <[email hidden]>,

Goomba38 said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

Pot roast?

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

In article <[email hidden]>,

Goomba38 said:

PENMART01 said:

Quoted message said:

Goomba38 wrote:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before?

Flank steak is an excellent cut for soups/stews. No reason flank steak can't be used for soup in
place of any beef cut... beef vegetable, beef barley, beef cabbage, etc.

I knew I could count on you, Sheldon 🙂 I should have just written you directly, lol. I'm
thinking of tossing it into the crock pot- any more suggestions as to how to cut? Should I brown
it first? Goomba

Personally, I would _always_ brown beef before souping or stewing it. ;-)

Just my 2 cents.....

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Goomba38 <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

Doesn't really sound like my cup of tea. The cheap cuts of beef that are usually used in soups and
stews (i.e. chuck) are full of connective tissue. When cooked at a high heat, the tissues harden,
but when cooked long and slow in a moist environment, the connective tissue turns to gelatin and the
meat becomes very tender. Flank is better suited for grilling or broiling, and could become quite
chewy in soup. You probably won't produce anything awful, so if you don't mind the texture, I'd say
go for it.

--Erica

Not a good idea...BSE present in such cuts. Matt

Goomba38 said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

Since flank steak is neither spinal cord nor brain tissue, how would BSE be present in it? Please do
not spread misinformation. And no, I do not work for the beef industry.

Oh, yeah, your the troll from the Fruitcake thread. . .

Heidi

[email hidden] wrote in message
news:<[email hidden]>...

Quoted message said:

Not a good idea...BSE present in such cuts. Matt

Goomba38 said:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before? Ideas welcome!!! Goomba

Quoted message said:

Not a good idea...BSE present in such cuts. Matt

*plonk*

Brian Rodenborn

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

(Heidi) wrote:

bistoury droned:

Quoted message said:

Not a good idea...BSE present in such cuts.

Quoted message said:

Since flank steak is neither spinal cord nor brain tissue, how would BSE be present in it? Please
do not spread misinformation. And no, I do not work for the beef industry.

Oh, yeah, your [you're] the troll from the Fruitcake thread. . .

Actually he's the fruitcake.

Please don't insult fruitcake...even the bad ones don't deserve that!

(And I have been served some truly bad examples of fruitcake.)

R'gards,

Paula

in article [email hidden], Goomba38 at [email hidden]
wrote on 1/14/04 8:53 AM:

Quoted message said:

PENMART01 said:

Quoted message said:

Goomba38 wrote:

I have a flank steak that I had purchased and really hoped to grill. It has become too cold to
grill, and I need to use it today. I also crave some beef soup. Anyone ever use flank steak for
soup before?

Flank steak is an excellent cut for soups/stews. No reason flank steak can't be used for soup in
place of any beef cut... beef vegetable, beef barley, beef cabbage, etc.

I knew I could count on you, Sheldon 🙂 I should have just written you directly, lol. I'm
thinking of tossing it into the crock pot- any more suggestions as to how to cut? Should I brown
it first? Goomba

Most definitely brown it first, Goomba. I would cut it in half lengthwise, then in strips. The
strips will shrink into bite size pieces.

bistoury wrote:]

Quoted message said:

Not a good idea...BSE present in such cuts. Matt

Wow! Really? How much is in that farmed salmon?

<and I don't mean whiskey, mind you

Sheryl Rosen said:

Most definitely brown it first, Goomba. I would cut it in half lengthwise, then in strips. The
strips will shrink into bite size pieces.

I cut it into small (1/2 inch??) cubes. It was the perfect size. I'd never cut up raw flank steak
before, and knowing that when grilled you cut it across the grain I assumed it wouldn't be as easy
to cube as it was. It truly was delicious and will be repeated often! My mother always used a large
joint for beef soup and with good soup bones near extinct, this really was as close in flavor as I
can recall. Goomba

In article <[email hidden]>,

Goomba38 said:

Sheryl Rosen said:

Most definitely brown it first, Goomba. I would cut it in half lengthwise, then in strips. The
strips will shrink into bite size pieces.

I cut it into small (1/2 inch??) cubes. It was the perfect size. I'd never cut up raw flank steak
before, and knowing that when grilled you cut it across the grain I assumed it wouldn't be as easy
to cube as it was. It truly was delicious and will be repeated often! My mother always used a
large joint for beef soup and with good soup bones near extinct, this really was as close in
flavor as I can recall. Goomba

I usually use trimmed chuck. :-)

Flank does sound good tho'. I think it's leaner?

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Flank steak is perfect for pho. Putting the raw meat in the freezer for a few minutes makes it
easier to cut thin, even slices. Add it to the hot broth shortly before serving - it cooks
pretty quickly.

- Chris
---
sudairy.comsudairy.comOpen ↗