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COLORADO STEAK & POTATO SOUP




Source of Recipe


the web


List of Ingredients




1 pound boneless beef top sirloin steak, cut 3/4" thick

2 (14 ounce) cans ready-to-serve beef broth

1 large onion, chopped

3 COLORADO Sangre red potatoes, peeled if desired, cut in 1/2" dice

1/2 pound baby carrots

1 cup frozen peas

1/4 cup chopped assorted fresh herbs

2 tablespoons balsamic or red wine vinegar

2 teaspoons vegetable oil

1/2 teaspoon coarsely ground black pepper

Recipe



Trim fat from steak. Cut steak length wise into three strips and then crosswise into 1/2-inch thick pieces. In large saucepan, combine broth, onion, potatoes, carrots and peas. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes or until vegetables are tender. Stir in herbs and vinegar. Meanwhile, in a large non-stick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 2-3 minutes or until outside surface is no longer pink (do not overcook). Season with pep- per. Place equal amounts of beef into 4 individual soup bowls. To serve, ladle vegetables and broth mixture over beef. Serve immediately. Makes 4 servings.