This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 large leek, rinsed well and finely chopped
- 2 carrots chopped
- 1 pound sirloin steak, cut into bite sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/8 - 1/4 teaspoon cayenne pepper depending on your heat tolerance
- 1 tablespoon all-purpose flour
- 1 quart beef stock
- 1 bay leaf
- 3 tablespoons minced fresh parsley
- In a large pot, melt butter over medium-high heat.
- Add the onions and cook for 2 minutes.
- Add the leek and carrot and cook until soft, stirring frequently.
- Add the beef, salt, pepper and spices.
- Cook until the meat is no longer pink.
- Make a slurry with the flour and 2 tablespoons water.
- Add to the pot and stirring for a minute.
- Add the stock and bay leaf, stir well, and bring to a boil.
- Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
- Remove the bay leaf, add the parsley, stir well.
- Serve with good crusty bread.
This recipe makes about 4 servings.