Dijon Steak, Cheese & Baked Potato Soup
1 1/2 Pounds Top Round Steak -- diced 1/2 inch 1 Pinch White Pepper 1 Cup Clarified Butter -- divided 3/4 Pound Onions -- sliced 1/8" thick 1 Tablespoon Garlic -- minced 1 1/2 Teas...
Ingredients
- 11/2 pounds top round steak -- diced 1/2 inch
- 1Pinchwhite pepper
- 1Cupclarified butter -- divided
- 3/4Poundonions -- sliced 1/8" thick
- 1Tablespoongarlic -- minced
- 11/2 teaspoons ground cumin
- 3Ounceflour
- 11/2 cups canned & drained diced tomato
Directions
- 1
1 1/2 Pounds Top Round Steak -- diced 1/2 inch 1 Pinch White Pepper 1 Cup Clarified Butter -- divided 3/4 Pound Onions -- sliced 1/8" thick
- 2
Remove and reserve
- 3
In the same, pot over medium heat, saute the onion, garlic and cumin in 3 tablespoons of clarified butter until the onion is soft
- 4
Add the flour, incorporate, then add the tomato and saute for 5 minutes
- 5
Add the beef stock and reserved beef and bring to a boil
- 6
cover and simmer for 1 to 1.5 hours, until the beef is fork tender
- 7
Finish the soup with the Dijon mustard, baked potato and shredded cheese
- 8
Mix well and simmer uncovered for 10 minutes, stirring occasionally