Kansas City Steak Soup recipe
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Ingredients
- 1 pound round steak, chopped 1 cup margarine 1 cup all-purpose flour ½ gallon water ¼ 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
Nutrition Info
- 225.6 caloriescarbohydrate: 13.3 gcholesterol: 17.4 mgfat: 15.6 gfiber: 1.9 gprotein: 8.8 gsaturatedFat: 3.3 gservingSize: -sodium: 893.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Kansas City Steak Soup
Directions
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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 or margarine 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.