Ingredients:
1 tablespoon vegetable oil
1 lb round steaks, 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:
In a big soup pot over medium-high heat, let the oil get warm.
Add in beef cubes; stir/saute for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
Reduce heat to medium-low; add in butter and onions; saute/toss for about 6-7 minutes or until onions are slightly limp.
Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
Return beef cubes to pot.
Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
Add in parsley; stir to combine; adjust seasoning to taste.
Ladle soup into individual bowls; sprinkle cheese over the top.
Servings: 6-8
Time preparation: 40 min.
Time total: 82 min.