Steak

Kansas City Steak Soup

Name: Kansas City Steak Soup
Cuisine: steak
Ingredients: 1 cup butter; 1 cup all-purpose flour; 8 cups water; 1 (16 ounce) package frozen mixed vegetables; 1 (16 ounce) can stewed tomatoes; 1 large onion, chopped; 1 large carrot, diced; 1 stalk celery, diced; 12 cubes beef bouillon; 2 tablespoons butter; 1 pound round steak, chopped; ¾ teaspoon ground black pepper

12 ingredients

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Ingredients

1 cup butter
1 cup all-purpose flour
8 cups water
1 (16 ounce) package frozen mixed vegetables
1 (16 ounce) can stewed tomatoes
1 large onion, chopped
1 large carrot, diced
1 stalk celery, diced
12 cubes beef bouillon
2 tablespoons butter
1 pound round steak, chopped
¾ teaspoon ground black pepper

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Instructions

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.
Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.
Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.

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Kansas City Steak Soup

Ingredients

Instructions

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