This recipe is incredibly flavorful and hearty, perfect for the cold winter days we have heading our way!
This soup will be sure to warm you up.
Ingredients:
Sirloin Steak
1 red pepper
1 green pepper
1/2 large yellow onion
2 carrots
6-8 small golden yukon potatoes
1/2 jalepeno pepper
4 roma tomatoes
3 bay leaves
1/2 tbsp kosher salt
1 tsp white pepper
3 tbsp olive oil
1 tbsp butter
1 tsp of nutmeg
4 garlic cloves
1/2 tsp of cumin
2 pieces of bacon ( for the topping if you want it)
1 tbsp parmesan cheese ( for the topping if you want it)
1 tbsp horseradish
1/2 cup water
2 beef bullion cubes (I use oxo)
Cover the steak, in cumin, nutmeg, salt, pepper, tbsp of butter. Let sit for a little bit to allow the steak to absorb the seasoning.
Cut up all of the veggies. Start by adding the potatos, onions and tomatoes to a heated pan ( with a lid) with 2 tbsp of olive oil, let simmer for about 10 minutes. Then add the water. Let simmer some more.
Cook the steak for 6-8 minutes, on a cast iron skillet, or sautee pan, so both sides are browned and slightly charred.
Take the meat off the heat let cool for a few minutes, and cut into 1/2 in pieces.
Add the meat to the pan, let simmer for 10 minutes. Then add the remaining veggies and seasoning: peppers, jalepenos, carrots, white pepper, horseradish, and bay leaves. The pan should be filled now with juices from the veggies and steak. Bring to a boil, and let boil for 10-15 minutes. Add in the beef bullion cubes, and make sure it mixes in well.
Reduce heat let simmer until ready to eat.
I like my potatoes still a bit firm and with a crunch so i take it off the heat, after 15 minutes of simmering, but keep cooking until the veggies are the consistency you want.
This is a heartier soup and tastes almost like a stew.
Serve with parmesan cheese and bacon on top. It adds a lot of flavor and spices the dish up a bit.
Enjoy! and Stay Warm!!!!
Lisa Annie
xoxox
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