Dijon Steak, Cheese & Baked Potato Soup

Name: Dijon Steak, Cheese and Baked Potato Soup
Total time: P4H
Yield: 4
Cuisine: Fusion
Ingredients: beef, round steak; white pepper; ghee (clarified butter); onions; garlic; cumin; flour; tomatoes, canned; beef stock; dijon mustard; russet potatoes; monterey jack cheese; cilantro

Submitted by chicadee

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

4 hrs

Ingredients

1 ½

POUNDS BEEF, ROUND STEAK
diced 1/2 inch *

PINCH WHITE PEPPER *

CUP GHEE (CLARIFIED BUTTER)
divided

POUND ONIONS
cut into thick 1/8 chunks *

TABLESPOON GARLIC
minced

1 ½

TEASPOONS CUMIN
ground *

OUNCES ALL-PURPOSE FLOUR *

1 ½

CUPS TOMATOES, CANNED
diced, drained

QUARTS BEEF STOCK
prefer veal stock if possible *

CUP DIJON MUSTARD

2 5/8

POUNDS RUSSET POTATOES
baked, diced into 1/2 inches *

POUND MONTEREY JACK CHEESE
shredded, with jalapeno pepper *

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.