Bring broth, potatoes, carrots and butter to a boil in large stock pot. Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles.
Meanwhile, season beef Top Sirloin Steaks with 1/2 teaspoon all-purpose seasoning blend and 1/2 teaspoon black pepper. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from grill; carve into bite-sized pieces; keep warm.
Combine sour cream, pickle juice and flour in medium bowl; mix until smooth. Slowly whisk sour cream mixture into soup. Reduce heat to low; add remaining 1/4 all-purpose seasoning blend, remaining 1/4 teaspoon black pepper and cayenne pepper, as desired, to stock pot.; cook 5 minutes. Divide soup among 8 bowls; top with steak pieces. Garnish with dill, cheese and mustard.
Nutrition information per serving: 297 Calories; 121.5 Calories from fat; 13.5g Total Fat (7.4 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.3 g Monounsaturated Fat;) 82 mg Cholesterol; 625 mg Sodium; 18 g Total Carbohydrate; 2.3 g Dietary Fiber; 25 g Protein; 2.2 mg Iron; 665 mg Potassium; 7.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.3 mg Zinc; 26.8 mcg Selenium; 95.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
Filed Under:Soups, Stews & Chili