Dijon Steak, Cheese & Baked Potato Soup
Yield
4 servingsPrep
15 minCook
20 minReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | Pounds |
beef, round steak
diced 1/2 inch |
*
|
| 1 | pinch |
white pepper
|
*
|
| 1 | cup |
ghee (clarified butter)
divided |
|
| ¾ | Pound |
onions
cut into thick 1/8 chunks |
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | Teaspoons |
cumin
ground |
*
|
| 3 | Ounces |
all-purpose flour
|
*
|
| 1 ½ | cups |
tomatoes, canned
diced, drained |
|
| 3 | Quarts |
beef stock
prefer veal stock if possible |
*
|
| ½ | cup |
dijon mustard
|
|
| 2 5/8 | Pounds |
russet potatoes
baked, diced into 1/2 inches |
*
|
| ¾ | Pound |
monterey jack cheese
shredded, with jalapeno pepper |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | Pounds |
beef, round steak
diced 1/2 inch |
*
|
| 1 | pinch |
white pepper
|
*
|
| 237 | ml |
ghee (clarified butter)
divided |
|
| 0.8 | Pound |
onions
cut into thick 1/8 chunks |
*
|
| 15 | ml |
garlic
minced |
|
| 1.5 | Teaspoons |
cumin
ground |
*
|
| 3 | Ounces |
all-purpose flour
|
*
|
| 355 | ml |
tomatoes, canned
diced, drained |
|
| 3 | Quarts |
beef stock
prefer veal stock if possible |
*
|
| 118 | ml |
dijon mustard
|
|
| 2.6 | Pounds |
russet potatoes
baked, diced into 1/2 inches |
*
|
| 0.8 | Pound |
monterey jack cheese
shredded, with jalapeno pepper |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
Directions
Season the beef with white pepper and sear in ⅓ 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.
