Ingredient!
2 1/2 teaspoons vegetable oil
2tablespoons butter
1 1/2 pounds of sirloin stiff, thinly sliced, 2 inch pieces
1 sweet onion, medium, coarsely chopped
2 tsp garlic, finely chopped
3 tablespoons all-purpose flour
1 teaspoon thyme, fresh
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
5cups vegetable broth
2 -3instant Oxo, dice
2 tsp Worcestershire sauce
2cups tomatoes, cubes with juice
1 red pepper, jarred, cubes
1 1 / 2cap potatoes, peeled, 1 inch cubes
1 1 / 2cours carrots, peeled and cut
1 cup celery, cut thin
1/2 cup mushroom, cut
1poblano chile, grafted, dice
4 tablespoons basil, fresh, chopped
Preparation!
Melt butter and oil in a large saucepan over medium heat until foam disappears, stir in steak, onion and garlic and cook and stir until meat and onion are browned for 10-15 minutes.
Then mix together flour, thyme, salt and pepper, sprinkle the flour over the brown meat and stir to coat.
In a large saucepan add vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; cook, reduce heat to medium low, cover and simmer until meat is tender, approx. 45 minutes to an hour.
Next, add potatoes, carrots, celery, mushrooms and poblano chilli and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup thickens.
If you find the soup too thick, add more vegetable broth, a little at a time.
Just before serving, stir the fresh chopped basil into the soup.