Name: Kansas City Steak Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 4 tablespoons plus 1/2 cup unsalted butter, divided -; 1 cup chopped onion -; 1 cup chopped carrot -; 1 cup chopped celery -; 2 pounds beef top sirloin steak, fat trimmed, cut into 1-in. cubes -; 1-1/2 teaspoons salt, divided -; 1 teaspoon pepper, divided -; 1/2 cup all-purpose flour -; 8 cups low-sodium beef stock -; 2 cups frozen mixed vegetables -; 1 can (14-1/2 ounces) diced tomatoes with juice -; 2 teaspoons Kitchen Bouquet browning sauce -; 1 teaspoon Ac’cent seasoning -; 1 tablespoon Worcestershire sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kansas City Steak Soup

1. 4 tablespoons plus 1/2 cup unsalted butter, divided -

2. 1 cup chopped onion -

3. 1 cup chopped carrot -

4. 1 cup chopped celery -

5. 2 pounds beef top sirloin steak, fat trimmed, cut into 1-in. cubes -

6. 1-1/2 teaspoons salt, divided -

7. 1 teaspoon pepper, divided -

8. 1/2 cup all-purpose flour -

9. 8 cups low-sodium beef stock -

10. 2 cups frozen mixed vegetables -

11. 1 can (14-1/2 ounces) diced tomatoes with juice -

12. 2 teaspoons Kitchen Bouquet browning sauce -

13. 1 teaspoon Ac’cent seasoning -

14. 1 tablespoon Worcestershire sauce -

How to cook deliciously - Kansas City Steak Soup

1. Stage

In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add the diced onions, carrots and celery, and cook until tender, five to eight minutes, stirring occasionally. Remove the vegetables from the Dutch oven and set aside.

2. Stage

Season all sides of the cubed steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add another 2 tablespoons of butter to the Dutch oven and melt over medium heat. Increase the heat to medium-high and add the cubed steak. Cook until the steak is brown on all sides, three to five minutes. Use a slotted spoon to remove the steak and set on a paper towel-lined plate.

3. Stage

Add the remaining 1/2 cup butter and melt over medium-high heat. Whisk in the flour and continue cooking until golden brown, stirring frequently.

4. Stage

Stir in the beef stock, frozen vegetables, diced tomatoes, Kitchen Bouquet browning sauce, Ac'cent seasoning, Worcestershire sauce, and remaining salt and pepper. Bring the mixture to a low boil, then reduce the heat to medium-low and simmer.

5. Stage

Stir in the cooked onion, carrot and celery mixture and the browned steak. Cover and continue simmering until the steak and vegetables are tender, about 1 hour and 30 minutes. Serve. Editor's Tip: Don't be afraid to season with salt and pepper before serving.