Categories: Beef, Main Dish, Soup

Ingredients

• 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

Directions

1. In a big soup pot over medium-high heat, let the oil get warm.

2. Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.

3. Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.

4. Add in beef stock, mustard, wine, salt, and pepper; stir to combine.

5. Return beef cubes to pot.

6. Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.

7. Add in parsley; stir to combine; adjust seasoning to taste.

8. Ladle soup into individual bowls; sprinkle cheese over the top.

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