Steak Soup
Jessica Bridges
Steak soup is a Kansas City tradition. This soup is easily made in large quantities and can be frozen well.
ingredients
Main Ingredients- 1 pound coarsely ground beef or finely diced chuck roast, browned and drained
- 1 (10 ounce) package frozen mixed vegetables
- 3 cups water
- 2 small onions, chopped
- 3 stalks celery, chopped
- 2 carrots, sliced
- 1 (16 ounce) can tomatoes
- 3 Tablespoons beef base granules or paste
- 1 teaspoon black pepper
- 1 Tablespoon Accent Seasoning or Sazon Goya (MSG)
- 1/2 cup butter
- 1/2 cup flour
directions
- 1
Make a roux by melting the butter or margarine, then stirring in the flour. Brown on medium until rust-colored.
- 2
Gradually add 1 cup 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.
- 3
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer on low heat, stirring occasionally, for 3 hours or until the vegetables are tender.
- 4
If using crock pot, cook 8 hours on Low and 1 hour before serving on High. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
notes
This is best when made starting with a roux.
Source: Dora Meyer, Cooking With Love
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