This soup is rich and delicious and because it calls for Sirloin steak the meat is very tender.

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• 1 large leek, rinsed well and finely chopped
• 2 carrots chopped
• 1 pound sirloin steak, cut into bite sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/8 – 1/4 teaspoon cayenne pepper depending on your heat tolerance
• 1 tablespoon all-purpose flour
• 1 quart beef stock
• 1 bay leaf
• 3 tablespoons minced fresh parsley

Method:

1. In a large pot, melt butter over medium-high heat.
2. Add the onions and cook for 2 minutes.
3. Add the leek and carrot and cook until soft, stirring frequently.
4. Add the beef, salt, pepper and spices.
5. Cook until the meat is no longer pink.
6. Make a slurry with the flour and 2 tablespoons water.
7. Add to the pot and stirring for a minute.
8. Add the stock and bay leaf, stir well, and bring to a boil.
9. Lower the heat and simmer partially covered for 1 to 1-1/2 hours stirring occasionally.
10. Remove the bay leaf, add the parsley, stir well.
11. Serve with good crusty bread.

This recipe makes about 4 servings.