Chockfull of steak, ground beef and vegetables, this thick soup is hearty and filling. A perfect dish for a winter holiday meal prepared by my sister Marla Newell Payne. Although there are many variations of KC Plaza Steak Soup (all claiming to be authentic), her recipe came from Debbie Meyer-Gore’s “Good Friends Great Taste” cookbook. I did make a few CHANGES as outlined below:
1) Debbie’s recipe calls for round steak but does not specific top or bottom round. We purchased bottom round and adjusted her recipe to allow the beef to cook longer in order for it to be fork tender.
2) We added extra salt and a pinch of ground thyme near the end to enhance the taste. Since ingredients as well as tastes vary, adjust seasonings to suit your own tastes.
3) I made the soup early afternoon and then added it to a crockpot to finish cooking for a supper party later in the evening. Make ahead instructors are explained in step #5.
4) Recipe said it served 6 but we easily had 16+ serving. It makes a lot!
Steak Soup Serves 16+
2 ½ lbs. round steak, cut into bite-sized pieces
1 to 2 tablespoons olive oil for browning steak
9 cups water, divided use
2 tablespoons beef base (we used Better than Bouillon)
1 tablespoon coarsely ground black pepper
1 lb. ground beef (we used an 80/20 blend)
4 carrots, peeled and diced (or sliced)
4 stalks celery, diced (or sliced)
1 onion, diced
1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)
1 (28 oz.) can diced or chopped tomatoes, undrained
½ cup (1 stick) butter (I used salted)
1 cup flour
2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce
Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme
1. In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.
2. To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour.
3. While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot.
4. Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.
5. At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes. Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours.
6. Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).
Recipe without photos . . .Steak Soup Serves 16+
2 ½ lbs. round steak, cut into bite-sized pieces
1 to 2 tablespoons olive oil for browning steak
9 cups water, divided use
2 tablespoons beef base (we used Better than Bouillon)
1 tablespoon coarsely ground black pepper
1 lb. ground beef (we used an 80/20 blend)
4 carrots, peeled and diced (or sliced)
4 stalks celery, diced (or sliced)
1 onion, diced
1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)
1 (28 oz.) can diced or chopped tomatoes, undrained
½ cup (1 stick) butter (I used salted)
1 cup flour
2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce
Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme
1. In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.
2. To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour.
3. While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot.
4. Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.
5. At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes. Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours.
6. Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).
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