Prep 20 mins
Cook 30 mins
Quick and flavorable, copied this from one of my moms magazines. Thumbs up recipe even for our picky 10 yr. old, his only complaint was he wanted a fork not a spoon packed in his lunchbox, or else he would have eaten it all!
- 2 cups thinly sliced sweet onions
- 4 tablespoons butter
- 2 lbs cubed deli roast beef or 2 lbs leftover cubed cooked beef roast
- 2 (14 1/2 ounce) cans beef broth
- 4 tablespoons all-purpose flour
- 1⁄2 teaspoon ground mustard
- 1⁄2 teaspoon sugar
- 1⁄2 cup red wine
- 1 teaspoon browning sauce
- In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
- Add beef and broth.
- Bring to a boil.
- Reduce heat, cover and simmer 10 minutes.
- In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
- Stir into the soup.
- Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.
This soup was wonderful. Thick and hearty and we all loved it. Served it with french bread and I'm surprised I have leftovers because my husband ate 3 bowls! Thanks!
Excellent quick soup recipe. I prepared this using leftovers from French Dip sandwiches. I subbed the au jus broth for the can of beef broth and chopped up the sliced deli roast beef that I had used in the sandwiches. I omitted the browning sauce, but found that the mustard and wine added a nice flavor to the soup. I topped my bowl with swiss cheese, and next time will pop it under the broiler to melt it into gooey goodness. Thanks for a simple recipe.