Ingredients :

  • 1 1/2 pounds bottom round, grilled
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium celery, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 1 1/2 quarts chicken broth
  • 6 beef broth, cubes
  • 1/2 teaspoon fennel seed
  • 1 can cream of mushroom soup, canned
  • 1/2 cup sour cream
  • 3 green onions, minced


  1. In a large Dutch oven over medium heat, heat olive oil. Saute onions, carrot and celery until soft and fragrant, about ten minutes.
  2. Add cubed potatoes, and cook another five minutes. Add chicken broth and beef boullion cubes.
  3. Bring to a boil and reduce to a simmer. Add fennel seeds and cream of mushroom soup. Simmer f
    or about ten minutes, or until potatoes are tender. Add cubed steak, and cook just until heated through. Serve very hot, with a bit of sour cream and diced green onion.

Nutritional Information

306.5 Calories, 15.7g Total Fat, 5.7g Saturated Fat, 45.2% Calories from Fat, 73.6g Cholesterol, 1,905.6mg Sodium, 138.6 Calories from Fat, 13.2g Carbohydrate, 1.57g 

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