Description

Have your soup and your sandwich too with this soup in a bread bowl. Enjoy the rich, beefy gravy, roast beef slices, caramelized and sauteed onions in a crusty bread bowl that is topped with Provolone cheese and then broiled until melted and gooey! Mmmmm

Ingredients

• 2 lb. top round beef roast
• 3/4 t. Kosher or Sea salt
• 3/4 t. freshly ground black pepper
• 1 1/2 t. granulated onion or onion powder, divided
• 5 T. all-purpose flour, divided
• 3 T. canola oil
• 4 T. butter, divided
• 2 yellow onions, ends cut off, sliced in halves, peeled, cut into thin half moons
• 8-10 oz. baby bella mushrooms, sliced
• 1 t. dried thyme
• 3 cloves garlic, peeled and minced
• 4 c. beef stock
• 4 sourdough bread bowls, centers cut out to within 3/4 inch of the bottom and sides and reserved for croutons
• 4 slices Provolone cheese

Steps

1. Cut beef into very thin slices that are about 1/2 an inch by 2 inches. Spread meat out on the cutting board, sprinkle with salt, black pepper, 3/4 teaspoon of the granulated onion, and 2 tablespoons of the flour. Toss together to make sure all the beef is evenly coated.
2. In a large soup pot with a heavy-bottom, warm 1 1/2 tablespoons of the oil over medium to medium- high heat. Add the butter in and swirl to melt. Immediately place half of the beef over the hot oil. Move it only enough to get more pieces in contact with the bottom of the pan. (It is best to not use a non-stick pan to brown the meat and carmelize the onions.) Do not stir it at this point, but let it cook without moving it for 2 minutes. Use a sturdy spoon or spatula to stir it and flip the pieces, cook for 1 more minute, then use a slotted spoon to transfer to a heat safe bowl.
3. Add the remaining oil and another tablespoon of butter and repeat the browning with the remaining beef. Transfer the cooked beef to the bowl and lightly tent with foil. Return the pan to the heat.