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Prep Time: 40 Minutes Cook Time: 42 Minutes |
Ready In: 82 Minutes Servings: 8 |
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Nice when the weather is cool and crisp. I serve with toasted bruschetta. Ingredients:
1 tablespoon vegetable oil |
1 lb round steak, cut into 1 inch cubes |
1 tablespoon butter or 1 tablespoon margarine |
3 medium yellow onions, sliced into rings |
6 cups beef stock or 6 cups beef broth |
1 tablespoon dijon mustard |
1/4 cup dry red wine |
1 teaspoon salt, to taste |
fresh ground pepper |
6 ounces mushrooms, sliced |
1/4 cup chopped parsley |
1 cup grated swiss cheese |
Directions:
1. In a big soup pot over medium-high heat, let the oil get warm.
2. Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
3. Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
4. Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
5. Return beef cubes to pot.
6. Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
7. Add in parsley; stir to combine; adjust seasoning to taste.
8. Ladle soup into individual bowls; sprinkle cheese over the top.
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