Bistro Beef Soup
from Cooking Light magazine - 90's
over 9 points per serving
- 1 medium size onion, quartered
- 4 T Olive Oil
- 2 medium-size thin skinned potatoes, peeled and cut into 1/2 inch cubes
- 1 medium-size carrots, thinly slices
- 1/2 tsp pepper
- 4 cups beef broth
- 1 lb lean boneless beef steak (rib eye or sirloin) trimmed of fat
- 2 T Red Wine Vinegar
- 1/3 cup minced parsley, chives, or basil leaves (or comination
Thinly slice 2 of the onion quarters. Chop remaining onion
In 4-5 qt saucepan oer med heat, combine 2 T of the oil, the chopped onion, and the potation, carrots and pepper. Cover and cook, stirring occasionally, until onions are soft and beginning to brown (8-10 mins).
Pour in broth, cover, and boil gently until potatoes are tender to bite (10-12 more minutes).
Meanwhile, cut meat into 1 inch squares aout 1/2 inch thick. Place wide nonstick frying pan over high heat; add remaining 2 T oil. Add 1/4 of beef and 1/4 of the sliced onion. Stir fry until meat is brown. With slotted spon, transfer mixture to 1 soup bow. Repeat with remaining 3 portions of meat and sliced onion, spooning each into a separate bowl.
After all meat and onions are cooked, remove pan from heat. Add vinegar to frying pan and stir into pan drippings. Stir vinegar mixture into roth, then add parsley. Ladle hot broth and vegetables over steak and onions in bowls.