Eating steak has always been a symbol of prosperity. During the turn of the century, steak houses were patronized by the elite. The cattle and the oil barons ate their thick cuts of sirloins smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.

The steak eaters meal begins with a Steak And Potato Soup that is made with sirloin tips that have been sliced very thin.

Steak And Potato Soup
(Serves 6)

6- sirloin tips , tenderized and cut into thin strips
1-medium yellow or white onion, chopped
2-cups potatoes, cut into chunks
2- cups green beans, fresh or frozen,
1-cup stewed tomatoes, chopped
3-cups chicken broth or stock
3-cups water
3-Tlbs. cooking oil
1/2-cup flour, seasoned with salt and pepper
2-Tablespoons parsley flakes

Directions: Saute onions in one tablespoon of the cooking oil until they are transparent. In another skillet add two tablespoons of cooking oil and brown the sirloin tips that have been combined with the seasoned flour. After the steak and the onions are finished cooking transfer them to a soup or large pot and add the potatoes, green beans and stewed tomatoes. Cover the ingredients with the chicken broth and water. Simmer on medium-low until the sirloin strips are cooked through and the vegetables are tender. When the soup is almost finished cooking, add the dried parsley flakes. Serve the soup with a side of cheese bread and a Cesear salad.

For the cattle and oil baron or baroness within us, the recipe below is a tribute to the tender and flavorful Porterhouse steak.

Porterhouse Steak (Serves 2)

1-Porterhouse steak-cut 1.25 inch thick
1-can beef broth
2-jars button mushrooms
Mixture of seasonings: