Hale ‘n Hearty Steak and Onion Soup
When your lunch break demands a real meal, this recipe fills the bill. Nutritious, delicious and all around belly-warming, your family will march through their work day with new vigor after a bowlful of this hearty soup. Just have some crunchy bread alongside to sop up the bottom of the bowl.
1 tbsp canola oil
1 lb round steak, cut into 1 inch cubes
1 tbsp butter
3 medium onions, sliced into rings
6 C beef broth
1/4 C red wine, dry
1 tbsp Dijon style mustard
1 tsp. salt
1/2 tsp pepper
1 (6 oz) can sliced mushrooms, drained
1/8 C parsley, chopped
1 C Swiss cheese, shredded
Place the canola oil in a large soup kettle.
Place the kettle over medium heat.
Allow the oil to warm up but not smoke.
Place the steak cubes into the hot oil.
Brown the meat 6 minutes or until browned on all sides.
Remove and place on a paper towel to drain.
Place the heat on low.
Add the butter and allow it to melt.
Add the onions and cook 5 minutes or until translucent.
Pour in the beef broth and wine.
Stir the mustard into the liquid mixture.
Sprinkle in the salt and pepper and stir to incorporate.
Replace the steak cubes into the kettle.
Place the heat on medium high and bring the mixture to a quick boil.
Place the heat back on low and cover the kettle.
Cook the soup 45 minutes.
Remove from the heat and sprinkle in the parsley.
Stir well to mix the parsley through the soup.
Pour into prepared thermos and sprinkle with the Swiss cheese.
Serves 6
This soup is wonderful on a cold winter day. Add a piece of toasted bruschetta and a nice garden salad for the perfect lunch.