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Soups & Stews

Kansas City Steak Soup - 2002
​​​​​​​​​​​​​​​​​Recipe courtesy of Mike Shonk

INGREDIENTS
  • ½ cup  butter or margarine
  • ½ cup  all-purpose flour
  • 4 14.5oz cans  beef broth
  • 2 cups  frozen mixed vegetables
  • ½ cup  diced carrot
  • ½ cup  diced onion
  • ½ cup  diced celery
  • 1 teaspoon  Kitchen Boquet -- optional
  • ½ teaspoon  pepper
  • 1 pound  beefsteak, coursely ground/cut in small pieces
  • 2 tablespoons  cooking oil
  • 1 8oz can  diced tomatoes -- undrained

​​PREPARATION
In large saucepan, melt the butter.  Slowly stir in flour until smooth. Cook and stir over medium heat for 1 minute. Add beef broth all at once.  Cook and stir mixture until bubbly.

Add frozen vegetables, carrot, celery, Kitchen Bouquet and pepper. Bring to boiling.  Reduce heat; simmer, covered for 10 minutes.

Meanwhile, quickly brown the beefsteak in cooking oil.  Drain off fat. Add meat and undrained tomatoes to the soup mixture. Cover and simmer for an additional 10 minutes or until tender.

Any cut of beef should do.  We used KC strip for that authentic flavor. Make sure you cut into small pieces.  Also any combination of vegetables that you like will work fine.

This recipe is from Plaza III restaurant in Kansas City.  Serve this as a main dish with sourdough bread, salad and fruit or a light dessert.

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  • Home
  • Breakfast
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  • Main Dishes
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking