Beef and Onion Soup

• 1 tablespoon vegetable oil
• 1 lb round steak, cut into 1 inch cubes
• 1 tablespoon butter or 1 tablespoon margarine
• 3 medium yellow onions, sliced into rings
• 6 cups beef stock or 6 cups broth
• 1 tablespoon Dijon mustard
• 14 cup dry red wine
• 1 teaspoon salt
• 12 teaspoon freshly ground pepper, to taste
• 6 ounces medium mushrooms, sliced
• 14 cup chopped parsley
• 1 cup grated swiss cheese, for topping

1. In a large dutch oven over medium high heat, warm oil.
2. Add beef cubes and brown, about 3 minutes.
3. Remove to a plate.
4. Reduce heat to medium-low.
5. Add butter and onions and toss until onions are slightly limp, 6-7 minutes.
6. Add stock, Dijon mustard, wine, salt, and pepper.
7. Return beef cubes to Dutch oven.
8. Bring to a boil.
9. Reduce heat to medium-low and simmer, covered, until meat is very tender, about 1 hour.
10. Add mushrooms and simmer 30 minutes longer.
11. Add parsley.
12. Ladle into bowls and sprinkle with cheese.

vegetable oil, butter, yellow onions, beef stock, mustard, red wine, salt, ground pepper, mushrooms, parsley, swiss cheese

Taken from www.food.com/recipe/beef-and-onion-soup-409006 (may not work)