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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Leftover steak is main ingredient for this soup. Can use baked potato by adding it with the steak at the end. Ingredients:
1/2 lb steak |
1 tbsp olive oil |
1/2 medium onion |
1 clove garlic |
1/2 tsp cumin, ground |
1/2 tsp coriander, ground |
2 1/2 tbsp flour |
15 oz tomatoes, diced |
16 oz beef stock |
2 tbsp dijon mustard |
3 medium red potatoes, cubed |
2 oz cheddar cheese, shredded |
Directions:
1. Saute onion and garlic in oil until soft. Add cumin, coriander and flour, stir to coat. Add beef stock and tomatoes, stir to mix well. Add dijon mustard, potatoes and bring to boil. Turn down and simmer uncovered for 20 minutes, stirring frequently. Add steak to warm through then garnish with cheese and cilantro, if desired. Salt and pepper to taste.
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