I cooked two large steaks and added the most cooked bits to the soup and saved the rare bits for the kids to enjoy. The bones went into the stock pot for more broth.
1-2 sirloin steaks
3 large onions, sliced
2 tablespoons or more tallow
2 cloves garlic, minced
1/2 cup white wine
1 bay leaf
1/4 teaspoon dried thyme
1 quart beef broth
salt and pepper
Preheat broiler to high and set a rack 4″ from the burner. Sprinkle salt and pepper on each side of the steak(s) and place them on to rack of a broiling Set under the broiler and cook for four minutes, turn steaks over and cook for another four minutes. Remove from oven and let rest.
Melt tallow in large saute pan over medium-high heat. Saute onions until browned and completely softened. Meanwhile, cut the steak(s) into bite-size pieces.
Add the garlic and saute for another minute, then add wine, bay leaf, thyme, and broth. Bring soup to a simmer and cook for 15 minutes. Add meat to the soup and cook for another 10-15 minutes.
Serve with dollop of yogurt, crème fraîche or sauerkraut.