Recipe by ratherbeswimmin'
Nice when the weather is cool and crisp. I serve with toasted bruschetta.
Top Review by mums the word
I made this using leftover beef stock from recipe #103403 and it turned out very nice. I omitted the salt as my broth was salty enough. The next time I make this, I may omit the Dijon mustard as I found it a strong taste for this soup. I did add a tbsp of worcestershire sauce too. (As mentioned by another reviewer, I did add noodles to the kids bowls too.). Thanks for sharing this.
- 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 See How It's Made
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
- Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
- Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
- Return beef cubes to pot.
- Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
- Add in parsley; stir to combine; adjust seasoning to taste.
- Ladle soup into individual bowls; sprinkle cheese over the top.