Beef & Onion Soup

By Janet-2

Ingredients

• 1 tbsp. vegetable oil
• 1 lb. round steak, cut into 1-inch cubes
• 1 tbsp. butter
• 3 yellow onions, sliced into rings
• 6 cups beef stock
• 1 tbsp Dijon mustard
• 1/4 cup dry red wine
• 1 tsp. salt
• freshly ground pepper, to taste
• 6 oz crimini mushrooms, sliced
• 1/4 cup chopped fresh flat leaf parsley
• 1 potato, cubed or 1/4 cup orzo
• grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Warm the oil in a Dutch oven over medium-high heat. Add the beef and brown for 5 minutes; removed to a plate. Reduce the heat to medium-low, add butter and saute onions and mushrooms, about 6-7 minutes.

Add the stock, mustard, wine, salt, pepper, and potatoes. Return the beef to the Dutch oven and bring to a boil. Reduce the heat to medium-low and simmer, covered until meat is tender, about 1 hour. Add parsley to the bowls.

If using orzo instead of potatoes, add the orzo in the last 10 minutes of the simmering.

Sprinkle with freshly grated parmesan cheese.