2 medium-size thin-skinned potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/2 teaspoon coarsely ground pepper
4 cups canned beef broth
1 pound lean boneless beef steak such as rib-eye or sirloin, trimmed of fat
2 tablespoons Safeway SELECT Red Wine Vinegar
/3 cup minced parsley, chives, or basil leaves (or a combination)
Basil sprigs (optional)
Thinly slice 2 of the onion quarters; chop
In a 4- to 5-quart pan over medium heat, combine 2
tablespoons of the oil, the chopped onion, and the
potatoes, carrots, and pepper. Cover and cook,
stirring occasionally, until onions are soft and
beginning to brown (8 to 10 minutes).
Pour in broth, cover, and boil gently until
potatoes are tender to bite (10 to 12 more
Meanwhile, cut meat into 1-inch squares about 1/2
inch thick. Place a wide nonstick frying pan over
high heat; add remaining 2 tablespoons oil. To hot
oil, add one fourth of the beef and one fourth of
the sliced onion. Stir-fry meat until browned
(about 1 minute). With a slotted spoon, transfer
mixture to 1 soup bowl. 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 broth, then
add parsley. Ladle hot broth and vegetables evenly
over steak in bowls. Garnish with basil, if desired.
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