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by Chef Sarah Russo November 06, 2018
It hit 30 degrees in Chicago this week. Which means it's time to whip out the crock pot, instant pot, stove top-pot, or whatever you cook soup in, and enjoy a steaming bowl of something gooood.
This blog is to give you a little inspiration for this weekend's goodness. We have everything you need for tailgate chili, for a fancy french onion soup, or if you're feeling spicy, a Hungarian goulash.
Tips for beef in soup:
Low and slow. Cook your chuck or beef low and slow to get that melt-in-your-mouth tenderness. This means at least 2.5 hours on low heat. No one wants to eat soup with a knife and fork. X
Brown for MAX flavor. Browning is an extra step...but comes with delicious results. Heat some oil in your pot and brown the salted beef on all sides before tossing everything else in. This browning gives good flavor to the broth as well as the beef. #winning
Make it creamy. This trick only work for soups that have veggies and onions with it. When your soup is about done. Take half of the veggies and onions out and put into a blender with 1 cup of broth and 1 tsp of vinegar. Blend until creamy and liquified. Pour the creamy mixture back into the soup. Voila! This is a great way to add a creamy element without diluting with dairy. And it's SO easy.
Use a trusted recipe. Like ours! Make any of these below since they are tested and approved by the beef geeks themselves.
by Pre Brands May 12, 2022
by Pre Brands April 12, 2022
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"
jaqueline"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."
Mario"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."
Lindsay"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."
Tracy"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"
Mary M."These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"
K.G."Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."
Jeff S."First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."
Lu H.
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