Beef: Kansas City Steak Soup

posted by Nikki 10-30-101 7:28 AM

Kansas City Steak Soup
(recipe from a KC restaurant)

1 lb chopped round steak
1 c butter or margarine
1 c all-purpose flour
1/2 gallon water
freshly ground pepper to taste
1 c diced potatoes
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 oz) package frozen mixed vegetables**
16 oz canned tomatoes
4 tb beef base granules
2 tb butter or margarine **or cut up your favorite fresh vegetables


Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

In a skillet sauté the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use. Makes 1 gallon.


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