adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kansas City Steak Soup
Kansas City Steak Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
122 minutes
Total Time:
142 minutes
Classic Kansas City steak soup: Rich roux base with round steak, tomatoes, carrots, and veggies. Freezes perfectly.
Ingredients:
  • 8 cups water
  • 1 cup butter
  • 1 cup all-purpose flour
  • 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
  • 0.75 teaspoon ground black pepper
Instructions:
  • In a large stockpot over medium-low heat, melt 1 cup of butter until it turns light golden brown. Whisk in flour and stir until it forms a paste, approximately 5 minutes.
  • Slowly whisk in 2 cups of water and simmer over medium heat until the mixture thickens and becomes smooth, for about 10 to 15 minutes. Stir in the remaining 6 cups of water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Brown the steak on all sides for 3 to 5 minutes. Drain the grease and transfer the steak to a stockpot. Boil, then simmer until vegetables are tender, about 1 1/2 hours, stirring occasionally. Season with pepper.

Similar Recipes