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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Think âsteak dinner in a bowl,â suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own! Ingredients:
1/4 pound beef tenderloin, cut into 1/4-inch pieces |
1/4 cup chopped onion |
1/4 teaspoon salt |
2 teaspoons olive oil |
1-1/2 cups cubed peeled yukon gold potatoes |
1 cup reduced-sodium beef broth |
1/4 cup steak sauce |
3/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
2 tablespoons minced fresh parsley |
Directions:
1. In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley. Yield: 2 servings.
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