Dijon steak, cheese and baked potato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Top round steak, cubed |
| ½ | Pinch grnd white pepper | |
| 1½ | quart | Beef stock |
| ¼ | cup | Clarified butter |
| ⅜ | pounds | Onion, sliced |
| ½ | tablespoon | Garlic, minced |
| ¾ | teaspoon | Cumin, ground |
| ¼ | cup | Clarified butter |
| ¾ | teaspoon | Flour |
| ¾ | Cans tomatoes | |
| ¼ | cup | Dijon-style mustard |
| 1½ | pounds | Baked potato, 1/2\" diced |
| 6 | ounces | Monterray jack cheese, hot pepper, shredded |
| Garnish w/ chopped cilantro | ||
Directions
Season the beef with pepper. Saute in the first measure of hot clarified butter. Set aside. Saute the onion, garlic & cumin in the second measure of hot clarified butter. Stir in the flour & chopped tomatoes. Add the beef stock. Bring to a boil. Add the beef. Reduce heat to simmer and simmer for 1-½ hours. Finish the soup with the mustard, cheese and potatoes. Simmer for 10 minutes more.