Swiss Steak Soup (Wheat, Nut, Fish, Soy and Egg-Free, Can Be Milk-Free)

Today, I decided to share with you a lunch/dinner recipe of my own design that is wheat, nut, fish, soy and egg-free (if all your ingredients are), and can be milk-free (see variations).

This recipe is a soup based on a recipe for Swiss Steak.  It's hardy, easy to make, and essentially a one pot meal.  It's got your veg, your potatoes, your meat - all in one!  If you're a fan of Swiss Steak, give this a try!  It's got all the flavor with a whole lot less fuss!

Swiss Steak Soup

2 Tablespoons full-fat, salted butter

3/4 Cup carrots, sliced thinly

3/4 Cup white onion, diced small

3/4 Cup celery, sliced thinly

1 - 2 lbs. raw, ground beef

1/2 - 1 teaspoon garlic salt (optional)

(We normally use and highly recommend McCormick brand.)

Salt, to taste

Pepper, to taste

1/2 Cup potato starch

4 Cups allergy-friendly beef stock or broth

(You can use any brand that fits your allergen needs, but Pacific brand is a good one.)

1 (14.5 oz) diced tomatoes

2 Cups water

2 Cups potatoes, diced small

(You can use red, yellow, Idaho - whatever your favorite is.  You can peel them or not based on preference.)

1. Over medium heat, melt the butter in a large stock pot.
     
2. Once the butter has melted, add the carrots, onion, celery, ground beef, garlic salt (if using), salt and pepper (to taste) to the pot and cook and stir until the onions are clear and the burger is cooked through.  (Note: All spices and amount of burger is based on personal preference.)
     
3. If there is a lot of excess fat when the burger is done cooking, drain off enough of the fat so that there is no more than 1/2 Cup of fat left in the pan, and then add your potato starch to the burger and veggie mixture; stir to blend thoroughly.
     
4. Add beef stock/broth, diced tomatoes and water to the pot; stir until well blended.
     
5. Add the potatoes, stir well, bring the soup to a boil, reduce the heat to low or medium-low and simmer until the potatoes are done (about 20 minutes, depending on the size of your dice).  (Note:  You'll want to taste your soup at this point to see if you need to add more salt, pepper or garlic salt.  Also, the broth will thicken as it boils.  If you find that the broth gets too thick for you liking, you can add more water or broth.)

Makes roughly around 2 1/4 quarts or 8 one Cup servings.

Variations (Please keep your individual allergen needs in mind when making variations/using substitutions!):

• Milk-Free: Use oil, dairy-free butter or other fat of choice in place of the butter and cook as directed.
   
• Wild Game: You could most certainly sub venison, bear, or other wild meat for the burger.  You could even use cubed pieces of steak.
   
• More Veggies and/or Herbs: You could use a clove or 2 of garlic vs. the garlic salt, you could add kale (to taste - a Cup or 2) or green beans (to taste - a Cup or 2) or even asparagus (to taste - a Cup or 2), you could add rosemary or thyme - whatever you like with your steak and potatoes flavor-wise should work beautifully in here.
    
• Other Starch: If you don't have or don't like potato starch, you can sub regular flour, gluten-free cup-for-cup flour, corn starch or other thickener of choice.
• All Broth/Stock or No Broth/Stock: If you want to use all broth/stock vs. broth/stock and water, you most certainly can.  You can also use vegetable broth/stock or a combination of vegetable and beef broth/stock.  You can also use all water, but the flavor will be more muted.

That's all there is to it, folks!

Easy peasy and yummy, too!

Have a great Easter weekend, keep your hands clean, and stay as safe and healthy as you can!