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Prep and Cook time: 30 minutes
Makes: 4 servings
For an elegant, fast meal to share with friends, consider this French-style beef soup. It’s virtually an entire meal in one bowl -- cubes of stir-fried steak in an herb-seasoned broth lavished with potatoes and sliced carrots. While the soup is simmering, serve a simple first-course salad of torn butter lettuce with minced chives and your favorite oil-and-vinegar dressing. Keep the French feeling with a dessert of fruit and cheese: juicy Bosc pears and a wedge of tangy blue cheese.
Ingredients
1 medium-size onion (about 6 oz.), quartered
4 tablespoons Olive Oil
2 medium-size thin-skinned potatoes (about 8 oz. total), peeled and cut into
1/2-inch cubes
3 medium-size carrots (about 8 oz. total), thinly sliced
1/2 teaspoon coarsely ground pepper
4 cups canned beef broth
1 pound lean boneless beef steak such as rib-eye or sirloin, trimmed of fat
2 tablespoons Red Wine Vinegar
1/3 cup minced parsley, chives, or basil leaves (or a combination)
Basil sprigs (optional)
Instructions
1. Thinly slice 2 of the onion quarters; chop
remaining onion.
2. In a 4- to 5-quart pan over medium heat, combine 2 tablespoons of the oil,
the chopped onion, and the potatoes, carrots, and pepper. Cover and cook,
stirring occasionally, until onions are soft and beginning to brown (8 to 10
minutes).
3. Pour in broth, cover, and boil gently until potatoes are tender to bite (10
to 12 more minutes).
4. Meanwhile, cut meat into 1-inch squares about 1/2 inch thick. Place a wide
nonstick frying pan over high heat; add remaining 2 tablespoons oil. To hot oil,
add one fourth of the beef and one fourth of the sliced onion. Stir-fry meat
until browned (about 1 minute). With a slotted spoon, transfer mixture to 1 soup
bowl. Repeat with remaining 3 portions of meat and sliced onion, spooning each
into a separate bowl.
5. After all meat and onions are cooked, remove pan from heat. Add vinegar to
frying pan and stir into pan drippings. Stir vinegar mixture into broth, then
add parsley. Ladle hot broth and vegetables evenly over steak in bowls. Garnish
with basil, if desired.
Nutritional Information
Per serving: 398 cal., 53% (213 cal.) from fat; 30 g protein; 24 g fat (5.7 g sat.); 17 g carbo (3.2 g fiber); 165 mg sodium; 67 mg chol.
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