Week 8: Pepper Steak Soup

Having some left over roastbeef, I thought this was a good recipe to try out.

The Recipe
Thinly slice pre-cooked beef into 1/4-inch pieces. Sprinkle with pepper and set aside. In a saucepan combine beef broth, wine, tomato sauce and thyme. Bring to a boil then cover and simmer for 10 minutes. In another skillet heat oil and cook onion, bell peppers and garlic for 10 minutes or until vegetables are tender. Add halved cherry tomatoes and cook for another 5 minutes. Add onion/bell peppers mixture to the broth mixture. Warm beef briefly on the hot skillet and add that and any juices to the broth as well. Warm through.

The Verdict
Boring. This was basically just glorified broth. Not that it tasted bad, it just didn't live up to my expectations. I don't mind thin soups, but I do mind soups where the different ingredients haven't been given the time to mix properly. I can definitely think of better way to use left-over roastbeef.