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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 7 |
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Your crew will chase away winter's chill with a spoon when you cook up this hearty soup from Brigitte Schultz of Barstow, California. It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak, she notes. Ingredients:
1 pound beef top sirloin steak, cut into 1/2-inch cubes |
1/4 teaspoon pepper, divided |
2 teaspoons olive oil |
2 cans (14-1/2 ounces each) beef broth |
2 cups cubed peeled potatoes |
1-1/4 cups water |
2 medium carrots, sliced |
1 tablespoon onion soup mix |
1 tablespoon dried basil |
1/2 teaspoon dried tarragon |
2 tablespoons cornstarch |
1/2 cup white wine or additional beef broth |
Directions:
1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.
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