Categories: Beef, Main Dish, Soup

Ingredients

• 1/4 cup canola oil
• 1 1/2 large onions , diced small
• 1/2 green bell pepper , diced small
• 1 -1 1/2 tablespoon kosher salt
• 2 teaspoons fresh ground black pepper
• 1 1/2-2 cups all-purpose flour (it originally called for 3 cups, but that's too much)
• 1 tablespoon granulated onion powder
• 2 tablespoons garlic powder
• 2 1/2 lbs beef tenderloin , sliced lengthwise and cubed (you can use a less expensive cut of meat like stew meat or rump roast)
• 6 cups water
• 1/4 cup beef bouillon cube , powder
• 8 ounces sliced American cheese (or provolone cheese or sharp cheddar cheese)
• bread bowl , hollowed out, for serving (use the bread that you hollowed out to make croutons!) (optional)
• sliced chives , to garnish
• chopped fresh parsley leaves , to garnish

Directions

1. In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.

2. In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour(start with the 1 1/2 cups flour) and meat to pot with onions and green bell pepper.

3. Saute on medium high heat until meat is lightly browned, stirring frequently for about 8 to 10 minutes.

4. Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken(if not thick enough, add a little flour at a time till desired thickness). Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.

5. Pour into bread bowls and garnish with chives and parsley. Enjoy!

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