Pepper Steak Soup

• 8 ounces, weight Beef Sirloin, Well-trimed
• 8 Tablespoons Butter, Sliced To Aid Melting
• 4 ounces, weight Fresh Mushrooms, Sliced
• 1 whole Green Pepper, Small -medium Dice
• 1 whole Medium Onion, Small Dice
• 2 whole Garlic Clove, Minced
• 1/3 cups Flour
• 1 can (14.5 Oz. Can) Beef Broth
• 1 can (10 Oz. Can) V-8 Juice
• 1 dash Worcestershire Sauce
• 1 ounce, fluid Red Wine
• 1 teaspoon Basil
• 1/4 teaspoons Thyme
• 1/4 teaspoons Rosemary
• 1/4 teaspoons Freshly Ground Black Pepper
• Salt To Taste
• Sour Cream For Garnish
• Chopped Parsley For Garnish

1. Melt butter in a heavy pot, and brown meat over medium-high heat. Add the vegetables and garlic. Saute until the onions are transparent; stir constantly. Remove from heat, and stir in flour. Add beef broth while stirring constantly with a wire wisk.
2. Return the pot to low heat, and add remaining ingredients. Simmer, stirring occasionally, for 30 minutes. Taste, and adjust seasonings to your personal preference. Serve garnished with a tablespoon of sour cream and a sprinkle of chopped parsley.
3. Yields 1 quart.

sirloin, butter, mushrooms, green pepper, onion, garlic, flour, worcestershire sauce, basil, ubc, ubc, ubc, salt, sour cream, parsley

Taken from tastykitchen.com/recipes/soups/pepper-steak-soup/ (may not work)