*  Exported from  MasterCook II  *
 
                  Dijon Steak, Cheese & Baked Potato Soup
 
 Recipe By     : Grey Poupon
 Serving Size  : 16   Preparation Time :2:00
 Categories    : Beef                             Entree'
                 Main Dish                        Potatoes
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Pounds        Top Round Steak -- diced 1/2 inch
    1      Pinch         White Pepper
    1      Cup           Clarified Butter -- divided
      3/4  Pound         Onions -- sliced 1/8″ thick
    1      Tablespoon    Garlic -- minced
    1 1/2  Teaspoons     Ground Cumin
    3      Ounces        Flour
    1 1/2  Cups          Canned & Drained Diced Tomato
    3      Quarts        Beef Stock
      1/2  Cup           Grey Poupon Dijon Mustard
    2 5/8  Pounds        Baked Potato -- diced 1/2 inch
      3/4  Pound         Hot Pepper Monterey Jack Cheese -- shredded
                         Chopped Cilantro -- as needed
 
 Season the beef with white pepper and sear in 1/3 cup of smoking hot
 clarified butter. Remove and reserve.  In the same, pot over medium heat,
 saute the onion, garlic and cumin in 3 tablespoons of clarified butter until
 the onion is soft.  Add  the flour, incorporate, then add the tomato and
 saute for 5 minutes.   Add the beef stock and reserved beef and bring to a
 boil;  cover and simmer for 1 to 1.5 hours, until the beef is fork tender.
  Finish the soup with the Dijon mustard, baked potato and shredded cheese.
  Mix well and simmer uncovered for 10 minutes, stirring occasionally.
  Garnish with chopped cilantro.
 
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