Ingredients:
1 tablespoon olive oil
1 lb New York strip steaks, cut into 1/2-inch pieces ( or rib eye steak)
1/4 teaspoon pepper, freshly ground
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onions
3 -4 garlic cloves, chopped
1/4 cup flour
3 (14 1/2 ounce) cans diced tomatoes, undrained
14 oz.can beef broth
1/2 cup dry red wine (optional)
1/2 teaspoon dried thyme
Directions:
Heat the oil in a large pot over medium high heat until it’s hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 40 min.