Austrian Steak Soup with Clear Broth and Pancake Strips

Austrian steak soup is a comforting bowl of clear beef broth, tender seared steak, vegetables, and thin pancake strips. This home-style version draws on Austria’s fondness for beef soups and Frittatensuppe, while giving the broth a more substantial steak topping; versions vary by cook and region.

Ingredients

1 lb (450 g) boneless sirloin steak, about 1 inch (2.5 cm) thick
8 cups (1.9 L) low-sodium beef broth
1 medium yellow onion, about 6 oz (170 g), peeled and halved
2 medium carrots, about 5 oz (140 g), peeled and cut into thin matchsticks
1 medium parsnip, about 4 oz (115 g), peeled and cut into thin matchsticks
2 celery stalks, about 3 oz (85 g), thinly sliced
1 small leek, about 5 oz (140 g), white and pale green parts only, rinsed and thinly sliced
1 bay leaf
4 whole black peppercorns
1 teaspoon (2 g) fine salt, plus more to taste
1 tablespoon (15 ml) neutral oil, such as canola
1 tablespoon (14 g) unsalted butter
2 tablespoons (8 g) chopped fresh parsley, divided
For the pancake strips: 1 cup (125 g) all-purpose flour
2 large eggs, about 3.5 oz (100 g) without shells
¾ cup (180 ml) milk
¼ cup (60 ml) water
¼ teaspoon (1.5 g) fine salt
1 tablespoon (14 g) unsalted butter, for cooking the pancakes
1 tablespoon (15 ml) water, as needed to loosen the batter

Instructions

Mix the pancake batter. Whisk the flour and ¼ teaspoon salt in a medium bowl. In a second bowl, whisk the eggs, milk, and ¼ cup water. Gradually whisk the liquid into the flour until smooth. A few small lumps are not a problem, but scrape the sides and bottom so no dry flour remains. Cover and let the batter rest for 15 minutes while you prepare the soup ingredients. This short rest hydrates the flour and makes the thin pancakes easier to turn.
Prepare the vegetables and broth. Cut the carrots and parsnip into fine matchsticks so they cook evenly and are easy to eat with a spoon. Set the leek, celery, and half the parsley nearby. Put the beef broth, onion halves, bay leaf, peppercorns, and 1 teaspoon salt in a large pot. Bring it to a gentle boil, then lower the heat and simmer uncovered for 10 minutes. Keep the simmer calm rather than vigorous; a rolling boil can make the broth cloudy and break the vegetables apart.
Cook the vegetables in the broth. Add the carrots, parsnip, celery, and leek. Simmer gently for 15 minutes, or until the vegetables are tender but still hold their shape. Remove and discard the onion halves, bay leaf, and peppercorns. Taste the broth and add salt if needed. If you want a particularly clear presentation, lift out the vegetables with a slotted spoon, strain the broth through a fine-mesh sieve, and return both broth and vegetables to the pot. This straining is optional; leaving the broth unstrained gives it a more rustic look.
Cook the pancake strips. Warm a nonstick or well-seasoned skillet over medium heat and add a little of the pancake butter. Pour in just enough batter to make a thin layer, tilting the pan to spread it. Cook for about 1 minute, until the surface looks mostly set and the underside is pale golden, then flip and cook the second side for 20 to 30 seconds. Transfer to a plate and repeat with the remaining batter, adding small amounts of butter as needed. If the batter thickens as it stands, whisk in the reserved tablespoon of water. Stack the pancakes, roll them loosely, and slice crosswise into strips about ¼ inch (6 mm) wide.
Sear and safely cook the steak. Pat the steak dry and season both sides lightly with salt. Heat the oil in a skillet over medium-high heat until shimmering. Sear the steak for about 3 minutes per side, then lower the heat and continue cooking, turning as needed, until a food thermometer inserted into the thickest part reads 145°F (63°C). USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Transfer the steak to a clean plate and rest it for 3 minutes before slicing thinly across the grain. The exact skillet time depends on the steak’s thickness and starting temperature, so use the thermometer rather than the clock alone.
Assemble and serve. Bring the broth and vegetables back to a gentle simmer. Divide the pancake strips among six warm bowls and add the sliced steak. Ladle the hot broth and vegetables over them, then finish with the remaining parsley. Serve promptly, while the pancake strips are tender and the steak is warm.

Tips

Keep the broth gentle. A steady simmer is enough to soften the vegetables and mingle the flavors. If the broth boils hard, it may turn cloudy, and delicate matchsticks can become mushy. For a clean, clear bowl, strain out the aromatics before serving; for an everyday soup, simply remove the bay leaf and peppercorns and leave the rest in.

Choose a tender steak and slice across the grain. Sirloin is a practical balance of flavor and tenderness, but strip steak or ribeye also works. Avoid very lean, tough cuts unless you plan to braise them for much longer. Look for the direction of the muscle fibers and cut across them into thin slices; this shortens the fibers and makes each bite easier to chew.

Use broth that suits your salt preference. Store-bought broth varies widely in saltiness, so begin with the measured salt and adjust only after the vegetables cook. If your broth is concentrated or especially salty, replace 1 to 2 cups (240 to 480 ml) with water. For a homemade beef broth, use the same total volume and taste before adding extra seasoning.

Keep the pancakes separate until serving. Pancake strips absorb broth as they sit, which is pleasant in a freshly served bowl but can make leftovers overly soft. For a meal prepared ahead, store the strips apart and add them to each bowl just before ladling in the soup.

Serving Suggestions

Serve the soup as a first course in smaller portions or as a light main dish in generous bowls. The pancake strips, called Frittaten in Austria, take the place of noodles and make the broth more filling without making it heavy. A sprinkle of parsley adds freshness; finely snipped chives are another simple garnish if you have them.

For a fuller meal, offer crusty rye or sourdough bread alongside the soup to catch the broth. A crisp green salad with a sharp vinaigrette balances the rich beef and butter. If serving several courses, ladle modest portions and bring the steak and pancake strips to the table separately so guests can choose how much of each they want. Keep extra broth hot and add it at the last moment rather than letting the filled bowls stand.

Variations

Use a traditional beef-soup base. If you have homemade Austrian-style Rindsuppe, use it in place of the low-sodium broth. A clear beef stock gives the soup a deeper, more rounded flavor. Traditional versions of Austrian beef soups are not all identical, and this steak-topped version is one practical variation rather than a claim to a single definitive recipe.

Swap the pancake strips. If making pancakes is inconvenient, use thin egg noodles or cooked soup noodles. They change the dish’s character and are not Frittaten, but they work well with the broth. For a gluten-free bowl, choose certified gluten-free noodles and use a suitable gluten-free flour blend for the pancakes; the batter may need a little more resting or liquid to spread thinly.

Change the vegetables. Turnip can replace the parsnip, or you can add a small amount of finely sliced cabbage. Keep the total amount similar and cut the vegetables into even pieces. Softer vegetables such as zucchini cook quickly, so add them only for the last few minutes to prevent them from falling apart.

Make it more substantial. Add a small handful of cooked noodles or extra vegetables to each bowl, or increase the steak to 1¼ lb (565 g) if the soup is the main course for hearty appetites. For a lighter, more broth-focused version, reduce the steak to 12 oz (340 g) and serve smaller amounts of pancake strips.

Storage and Reheating

For food safety, refrigerate the soup components within 2 hours of cooking. Store the broth and vegetables, steak, and pancake strips in separate airtight containers; refrigerate for 3 to 4 days. Separating them helps the pancake strips keep their texture and prevents the steak from continuing to soften in hot broth. If the soup has been sitting at room temperature for more than 2 hours, do not save it for later.

Reheat the broth and vegetables in a saucepan until steaming, then add the steak briefly to warm it without prolonged boiling. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm the pancake strips by placing them in the hot broth for a few seconds immediately before serving. You can freeze the broth and vegetables for up to 2 months for best quality; freeze the steak separately if desired. Pancake strips are best made fresh, though they can be frozen in a sealed container with parchment between layers. Thaw frozen portions in the refrigerator before reheating.

Frequently Asked Questions

Is Austrian steak soup the same as Frittatensuppe?
Not exactly. Frittatensuppe is a familiar Austrian clear beef soup served with sliced pancakes called Frittaten. This recipe follows that broth-and-pancake idea and adds seared steak, making it a heartier interpretation rather than a standard definition of Frittatensuppe.

Can I make the soup ahead?
Yes. Cook the broth and vegetables up to 3 days ahead and refrigerate them, and prepare the pancake strips up to 2 days ahead. For the best texture, sear the steak close to serving time, or cook it ahead and chill it separately. Reheat all cooked leftovers to 165°F (74°C), then assemble each bowl just before eating.

What can I use instead of parsnip?
Use an equal amount of turnip, extra carrot, or a small piece of celery root. Turnip gives a slightly sharper, earthier flavor; extra carrot makes the broth sweeter. Celery root has a savory, celery-like taste and should be cut into thin matchsticks so it cooks at a similar pace.

Why did my broth turn cloudy?
A vigorous boil can stir fine particles into the broth, and an unstrained broth will naturally look more rustic because it contains vegetables and seasonings. Keep the heat low enough for gentle bubbles. If you prefer a clearer bowl, strain the broth after simmering and before returning the cooked vegetables.

Can I use leftover cooked steak?
Yes, provided it has been refrigerated promptly and kept for no more than 3 to 4 days. Slice it thinly and add it to the hot broth only long enough to warm through; boiling it for several minutes can make it tough. Make sure the reheated leftovers reach 165°F (74°C).

Can I leave out the pancake strips?
Yes. The broth, vegetables, and steak still make a satisfying soup without them. Add cooked noodles, small soup dumplings, or a slice of bread at the table if you want a starch. If you leave out the strips, the soup will be closer to a simple clear beef-and-vegetable soup than to Frittatensuppe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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