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What’s Cooking, Good Looking?

by Wyoming Livestock Roundup

Sometimes I get in a rut, falling back on the same ol’ recipes over and over again. So, to combat this, I found myself on There are so many interesting and tasty recipes that can add some flare to a menu. 

Now, I know this recipe will not be everyone’s cup of tea. I’ll admit, I was cautiously curious when I saw it, but figured why not? I’m always looking for different ways to use up sirloin steaks, but I think hamburger could be used in this recipe as well. 

I tested this out last week, and it was met with approval all around. I even got a, “You could make this again!” This recipe is for all of the pickle lovers out there.

Beefy Dill Pickle Soup


2 lbs. beef top sirloin steak, 3/4 to 1 inch thick

5 c. reduced-sodium beef broth

2 fresh russet (baking) potatoes, peeled, diced
into 1/2-inch cubes

2 c. diced carrots

1/3 c. butter

1 c. chopped dill pickles, about 2 large pickles

3/4 tsp. all-purpose seasoning blend, such as
Old Bay, divided

3/4 tsp. ground black pepper, divided

2/3 c. light dairy sour cream

1/2 c. pickle juice

1/3 c. flour

1/4 tsp. cayenne pepper (optional)


Chopped fresh dill, shredded cheddar cheese, Dijon mustard


Bring broth, potatoes, carrots and butter to a boil in a large stock pot. Reduce heat to a low boil and cook 20 to 22 minutes or until potatoes are tender. Add pickles.

Meanwhile, season beef top sirloin steaks with 1/2 teaspoon all-purpose seasoning blend and 1/2 teaspoon black pepper. 

Place steaks on grid over medium, ash-covered coals. 

Grill, covered, for 10 to 14 minutes or over medium heat on preheated gas grill, covered, 12 to 17 minutes. For medium rare, cook to 145 degrees Fahrenheit or for medium, 160 degrees Fahrenheit, turning occasionally. Remove steaks from grill. Carve into bite-sized pieces. Keep warm.

Combine sour cream, pickle juice and flour in medium bowl. Mix until smooth. 

Slowly whisk sour cream mixture into soup. Reduce heat to low. Add remaining 1/4 all-purpose seasoning blend, remaining 1/4 teaspoon black pepper and cayenne pepper, as desired, to stock pot. 

Cook 5 minutes. Serve soup topped with steak pieces and garnish with dill, cheese and mustard as desired.

Tressa Lawrence lives and works on her family’s cattle ranch, where she runs cattle, cooks a few meals and juggles freelance writing and photography. Comments can be sent to

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