So it seems I do have a lot of posts on soup. That being said it is winter and nothing goes better with cold lazy afternoons like a good homemade soup. The recipe below I have not actually tried but found it here. Since we live in the KC Metro I pretty much have to post it, and make it. It’s not like the Chiefs are all that exciting.
Kansas City Steak Soup
1 Lb Round Steak, chopped
1 cup Margarine (Personally I would use butter…will re-post once I make this)
1 cup flour
½ gallon water
¼ tablespoon, ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 oz) package of frozen mixed veggies
16 oz can of stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine (see above)
- 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.
Kansas City Steak Soup
1 Lb Round Steak, chopped
1 cup Margarine (Personally I would use butter…will re-post once I make this)
1 cup flour
½ gallon water
¼ tablespoon, ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 oz) package of frozen mixed veggies
16 oz can of stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine (see above)
- 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.
