Southwestern Steak Soup
SOUTHWESTERN STEAK SOUP
1___ lb.__________ sirloin steak
3___ Tb.__________ chili powder (see note below)
1/4_ cup__________ olive oil
1___ small________ onion, chopped
3_________________ garlic cloves, minced
1___ 14.5-oz can__ stewed tomatoes (Mexican-style if available)
1___ 4-oz. can____ diced green chilies
1/2_ medium_______ yellow bell pepper (see note below)
2___ 14.5-oz cans_ beef broth
1/2_ bottle_______ red wine (about 1-1/2 cups) (see note below)
1/4_ cup__________ red wine vinegar
1/2_ Tb.__________ ground cumin
__________________ salt and pepper, to taste
__________________ guar gum (or xanthum gum, or not/Starch)
__________________ grated cheddar cheese
__________________ chopped cilantro, optional
Cut steak into large cubes._ Toss steak in bowl with chili powder.
Heat 1 tablespoon oil heavy dutch oven pot over high heat, add half of the
beef and stir-fry quickly until beef is browned on all sides._ Remove beef
from pan and reserve. Add another tablespoon of oil to the pot and brown the
remaining beef._ Remove beef to reserved beef.
Heat remaining 2 tablespoons oil, add onion and sauté until tender._ Add
garlic and yellow pepper and sauté until tender, about 2 minutes._ Add
tomatoes with liquid, chilies with liquid, beef broth, wine and vinegar.
Bring soup to boil and simmer about 15 minutes._ Add beef back in._ Season
to taste with salt and pepper._ Simmer on low till beef is tender._ Thicken
slightly with guar gum.
Serve with chopped cilantro and shredded cheese sprinkled over individual
portions._ A little dollop of sour cream might be good too (but isn't
figured into the nutritional info below).
Makes 4 hearty servings.
Per Serving (with cheese):_ Carb 11.5, Fat 31, Cal 470, Pro 30, Sod 929,
_ o You of course can use the chili powder that comes in your seasoning bottle, but for this recipe I use the entire contents of one of those little cellophane bags of ground chili powder you'll find hanging in the Mexican foods section at the grocery store... they come in mild, medium, and hot varieties, so you can choose the heat you like... one bag was about 3 Tb...
so just use the whole thing and you won't have to measure.
o You can use a green or red bell pepper instead of the yellow... but I think the yellow helps make a nice color with the red of the tomatoes and
green of the chilies.
o You could eliminate the wine... just make up for the volume with broth and/or water._ But if you can, the wine sure makes for a richer flavor.
We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.