Ingredient !
2 tablespoons vegetable oil. 2 tablespoons butter. 1 half pound sirloin steaks, thinly sliced, 2 inch pieces. 1 sweet onion, medium, coarsely chopped. 2 teaspoons garlic, finely chopped. 3 tablespoons all-purpose flour. 1 teaspoon thyme, fresh. 1 teaspoon salt. half teaspoon black pepper, freshly ground. 5 cups vegetable broth. cubes. 2 teaspoons Worcestershire sauce. 2 cups tomatoes, diced with juice 1 red pepper, jarred, diced. 1 cups potatoes, peeled, 1 inch cubes. 1 cups carrots, peeled and sliced. 1 cup celery, sliced thin. half cup mushroom, sliced. 1 poblano chile, seeded, diced. 4 tablespoons basil, fresh, chopped.
Preparation !
Melt butter and oil in a large pan over medium heat , stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 – 15 minutes. Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat. In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour. Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened. 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.