Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Sirloin Soup

This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 1 large leek, rinsed well and finely chopped
  • 2 carrots chopped
  • 1 pound sirloin steak, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/8 - 1/4 teaspoon cayenne pepper depending on your heat tolerance
  • 1 tablespoon all-purpose flour
  • 1 quart beef stock
  • 1 bay leaf
  • 3 tablespoons minced fresh parsley
  1. In a large pot, melt butter over medium-high heat. 
  2. Add the onions and cook for 2 minutes. 
  3. Add the leek and carrot and cook until soft, stirring frequently. 
  4. Add the beef, salt, pepper and spices. 
  5. Cook until the meat is no longer pink.
  6. Make a slurry with the flour and 2 tablespoons water. 
  7. Add to the pot and stirring for a minute. 
  8. Add the stock and bay leaf, stir well, and bring to a boil. 
  9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
  10. Remove the bay leaf, add the parsley, stir well. 
  11. Serve with good crusty bread.

This recipe makes about 4 servings.


  1. this looks great! Reminds me of a soup my Mom made, except she would add shredded cabbage & diced potatoes.

  2. My husband was looking over my shoulder when I was reading this post, and he stopped everything, pointed at the screen and said, "You must make this." LOL. My husband is sort of a steak--aholic....

  3. Yours looks wonderful! I made a very similar soup/stew yesterday. We have already had some left overs today and it is even better.

  4. I made some too this week. I used a much less expensive cut of beef though, browned the bite size pieces in the skillet, then transfered to the crock pot for several hours on high. Came out tender and delish. I also like to add rutabaga (swede) to my veggie beef soup. Good healthy eating!

    Jo in MN

    1. Thank you for telling that you did a crock pot version. I was going to ask if there was a possibility in cooking it that way. On my list for later in the week!
      Beckie in Brentwood, TN

  5. I was flipping through the different blogs this morning and in the back of my mind thinking I needed to get ready to go to the store. I was also wondering what I should make for dinner this evening and whatta know...there front and center was the picture of your Sirloin Soup. Hmmm I guess I know what's for dinner tonight... and my husband will love me :) thanks dolls, I hate to have to think. Have a great day!

  6. Oh, yes! Thank you for yet another wonderful recipe. I'm thinking it's possible there may be more than one volume of "Mennonite Girls Can Cook" cookbooks. Has the Lord breezed that one through your thinking ever? Meanwhile, I have a question about this day's wonderful offering from you all.....what is that bread next to the bowl of soup at the end? It looks a bit like a cracker...possibly crisp? I would love to be able to serve that along with the soup. Thank you so much. B/North

    1. B/North... This is that new thin hearty grain bread that is pre split for sandwiches and lower in calories. You can toast it up easily to crisp it. I've been on a restraint eating plan these days cutting calories here and there. To be honest I'd prefer a wonderful crusty french bread with this...

    2. Thank you, Ellen. Yes, I'm on one of those restraint plans also. I'll pray for God's joyful enthusiasm for each of us. Thank you for your reply. B/North

  7. Your first picture is delicious!! I'm looking forward to trying this recipe. I think I'll throw in a handful of barley.

  8. I need a gluten free recipe - I think this will work - all I have to do is use corn starch instead of flour for the thickening. It looks delish. I always love that your recipes are so user friendly and that I have most of the items right in my pantry or freezer.

  9. Finally, I'm able to make beef soup that tastes like my Mom's! Thanks for posting this recipe. Hubby loved it.

  10. Made this for dinner last night and it got rave reviews! Leftovers on rice in my lunchbox for today. Thanks for another delicious recipe. I can hardly wait for lunch!

  11. Loved this soup! I would give it a 10/10. I used left over beef tenderloin from a previous supper. I did not use the flour, because it thickened on its own while simmering all afternoon. Unfortunately, I did not have fresh parsley. If i would have, it would have given it a bit more colour. Fabulous flavour, especially the second day!


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