Recipe(tried): The Old Coach and Six Restaurant Steak and Cheese Soup

COACH AND SIX STEAK AND CHEESE SOUP
Chef Mimi Bean

1/4 cup vegetable oil
1 1/2 large Spanish onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
1 tsp paprika
2.5 pounds beef tenderloin, sliced lengthwise and cubed
6 cups hot water
6 beef bouillon cubes
1 tsp Worcestershire sauce
8 ounces sliced American cheese
Sliced chives and parsley, to garnish

In a large stockpot, heat oil. Add the onions and saut for 2 to 3 minutes on high until tender.

In a large bowl, mix salt, pepper, flour, onion powder, paprika and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.

Add the 6 cups hot water to beef bouillon cubes with Worcestershire sauce, then to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt. Season to taste if needed with salt and pepper.

Pour into bowls and garnish with chives and parsley.