Active Time

　　25 min

　　Total Time

　　45 min

　　We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself.

　　

Ingredients

Makes 2 servings

　　1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces

　　1 tablespoon olive oil

　　1 medium onion, chopped

　　2 carrots, thinly sliced

　　2 celery ribs, halved lengthwise and thinly sliced crosswise

　　3 garlic cloves, finely chopped

　　2 teaspoons finely chopped thyme

　　1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

　　1 cup diced tomatoes with some juice (from a 14-oz can)

　　1 3/4 cups beef broth

　　2 1/4 cups water

　　2 cups chopped kale leaves

　　1 cup medium egg noodles, cooked

　　

Step 1

Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.

　　

Step 2

Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.

　　

Step 3

Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.