Dijon Steak, Cheese and Baked Potato Soup

4 hours Prep: 15 minutes Cook: 20 minutes

809 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1 1/2	Pounds	top round steak	diced 1/2 inch
1	pinch	white pepper
1	cup	ghee (clarified butter)	divided
3/4	Pound	onions	cut into thick 1/8 chunks
1	tablespoon	garlic	minced
1 1/2	Teaspoons	cumin	ground
3	Ounces	flour, all-purpose
1 1/2	cups	tomatoes, canned	diced, drained
3	Quarts	beef stock	prefer veal stock if possible
1/2	cup	dijon mustard
2 5/8	Pounds	baking potatoes	baked, diced into 1/2 inches
3/4	Pound	monterey jack cheese	shredded, with jalapeno pepper
1	x	cilantro	chopped, as needed

Directions

Season the beef with white pepper and sear in 1/3 cup of smoking hot clarified butter.

Remove and reserve. In the same, pot over medium heat, sauté the onion, garlic and cumin in 3 tablespoons of clarified butter until the onion is soft.

Add the flour, incorporate, then add the tomato and sauté for 5 minutes.

Add the beef stock and reserved beef and bring to a boil; cover and simmer for 1 to 5 hours, until the beef is fork tender.

Finish the soup with the Dijon mustard, baked potato and shredded cheese.

Mix well and simmer uncovered for 10 minutes, stirring occasionally.

Garnish with chopped cilantro.

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Nutrition Facts

Serving Size 179g

Amount per Serving

Calories 809 54% of calories from fat

	% Daily Value*
Total Fat 48.0g	75%
Saturated Fat 29.0g	147%
Trans Fat 0.0g
Cholesterol 122mg	41%
Sodium 1167mg	49%
Total Carbohydrate 79.0g	26%
Dietary Fiber 4.0g	18%
Sugars 4.0g
Protein 16.0g	32%

Vitamin A	31%		Vitamin C	16%
Calcium	9%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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