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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I loved this flavorful soup when my sister made it and had to have the recipe. I think she got it the recipe from The Big Book of Soups and Stews . I am posting it here for safekeeping. 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 broth |
1 tablespoon dijon mustard |
1/4 cup dry red wine |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper, to taste |
6 ounces medium mushrooms, sliced |
1/4 cup chopped parsley |
1 cup grated swiss cheese, for topping |
Directions:
1. In a large dutch oven over medium high heat, warm oil.
2. Add beef cubes and brown, about 3 minutes. Remove to a plate.
3. Reduce heat to medium-low. Add butter and onions and toss until onions are slightly limp, 6-7 minutes.
4. Add stock, Dijon mustard, wine, salt, and pepper.
5. Return beef cubes to Dutch oven. Bring to a boil. Reduce heat to medium-low and simmer, covered, until meat is very tender, about 1 hour.
6. Add mushrooms and simmer 30 minutes longer. Add parsley.
7. Ladle into bowls and sprinkle with cheese.
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