Kansas City Steak Soup
Source of Recipe
???
Recipe Introduction
authors note: At my old job, the chef at the hotel would make this from left over
prime rib~ talk about yummy!!!!!!!! He just did potatoes & carrots &
onions
List of Ingredients
2 lbs ground chuck or ground round
1 cup butter
1 cup all-purpose flour
1/2 gallon water (8 cups)
1/4 tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine
Recipe
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 saute the steak in 2 tablespoons butter 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.
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