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Steakhouse Soup**




Source of Recipe


mr food


List of Ingredients




2 tablespoons vegetable oil
1-1/2 pounds boneless beef top sirloin steak, about 1/2 inch thick, trimmed and cut into thin strips
1/2 pound fresh mushrooms, sliced
1 large sweet onion, chopped
3 cans (14 ounces each) ready-to-use beef broth
4 cups water
1/2 cup dry red wine
3 large potatoes, scrubbed and cut into 1/2-inch cubes
2 teaspoons steak seasoning
2 cups (8 ounces) shredded Monterey Jack cheese

Recipe



1. In a soup pot, heat the oil over medium-high heat. Add the steak strips, mushrooms, and onion, and cook for 12 to 15 minutes, or until the steak is browned and the onion is tender.

2. Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the steak and potatoes are tender. Ladle into bowls and serve sprinkled with the shredded cheese.