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Categories:
vegetable oil butter yellow onions beef stock mustard red wine salt fresh ground pepper mushrooms parsley Swiss cheese
Viewed: 87 - Published at: 5 years agoIngredients
- 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
Method
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/saute 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; saute/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.
