Orchard Markets Recipes
https://www.theorchardmarkets.com/Recipes/Detail/4420/
Quick Beef Steak and Vegetable Soup
Yield: 4 servings
Ingredients
| 1 | pound | boneless beef top sirloin steak (3/4- inch thick) | |
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| 3 1/2 | cups | beef broth | |
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| 1/2 | pound | baby carrots | |
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| 1/2 | pound | russet potatoes, cut into 1/2- inch pieces | |
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| 1 | large onion, chopped | ||
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| 1 | cup | frozen peas | |
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| 1/4 | cup | fresh thyme, coarsely chopped | |
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| 2 | Tablespoons | balsamic or red wine vinegar | |
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| 2 | teaspoons | olive oil | |
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| 1/2 | teaspoons | coarse grind black pepper | |
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Directions:
Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.
Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.
Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.
Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.
Recipe provided by National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Orchard Markets Recipes
https://www.theorchardmarkets.com/Recipes/Detail/4420/
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