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.

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