Kansas City Steak Soup Better Homes & Gardens


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Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook.


Plaza III Steak Soup CopyKat Recipes

1. Heat Dutch Oven to medium and melt butter. Saute onions. 2. Add flour to make a roux and cook for 3 minutes, stirring constantly. 3. Whisk in consomme and stir until smooth and slightly thickened.


Easy Steak Soup Recipe from Your Homebased Mom

Add the steak mixture, water, tomato sauce, bouillon paste, bouillon, and mixed veggie into a crock pot and cook on low for 8 hours, or on high for 3-4 hours, stirring occasionally. 10 minutes before serving, mix in 1/4 cup melted butter and 1/4 cup flour (be sure to whisk the flour to eliminate lumps). Let stew thicken and then serve and enjoy!


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Instructions. Place carrots and onions in a pan of boiling water and parboil for 4 minutes. Brown beef in stock pot, drain grease and set aside. Melt butter in stock pot on medium heat and slowly add flour to make a thick roux. Gradually add water a little bit at a time and whisk until smooth to make the soup base.


Steak Soup Fox Valley Foodie

Brown ground round; drain. Meanwhile, parboil onion, carrots, and celery in boiling water to cover until partially cooked. Melt margarine in large pan or Dutch oven. Blend in flour to make smooth paste. Gradually stir in water (vegetable liquid may be used in 2 quarts). Add browned meat, parboiled vegetables and remaining ingredients.


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Kansas City Steak Soup Better Homes & Gardens

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables.


Comfort food Kansas Citystyle steak soup has hundreds of variations

Melt margarine in a 2 quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart + 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate (if using), pepper, beef base and tomatoes. Cook for 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables.


Plaza III Steak Soup CopyKat Recipes

Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add Accent, pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables, and ground chuck. Cook over medium heat 30 minutes, stirring occasionally. Makes 1 1/2 quarts.


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Cook on medium heat without browning for 3 minutes, stirring constantly. Add consomme to roux and stir until smooth and lightly thickened. Bring to a full boil; add the carrots, onion, celery, tomatoes, bouillon cube and pepper. Allow to regain a boil, then reduce heat and simmer until vegetables are just tender, 20-30 minutes.


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Brown ground beef; put beef and other ingredients in pot with quart water. Cook until veggies are soft. Melt 1 stick butter, mix in 3/4 c flour to make smooth paste. Stir paste into soup until thick. .


Lines from Linderhof A Restaurant Favorite . . . At Home. Plaza III

Instructions. Place the butter in a soup pot and allow it to melt without browning. Add flour and stir to form a smooth paste. Cook the mixture over medium heat, without browning for 3 minutes, stirring constantly. Add the consomme to the roux and stir until smooth and slightly thickened. Bring to a full boil.


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Place the butter in a soup pot and permit it to soften with out browning. Add flour and stir to kind a easy paste. Prepare dinner the combination over medium warmth, with out browning for 3 minutes, stirring consistently. Add the consommé to the roux and stir till easy and barely thickened.


Kansas City Steak Soup Recipe Aloha Dreams

Directions. To start the recipe, melt 1 stick of butter in a cast iron skillet until it foams out. Once the foaming subsides, mix in the flour a quarter cup at a time, stirring vigorously until the flour and butter form a paste. Cook this paste, stirring until it becomes a blond roux. Gradually add water and broth a little at a time until it.


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Wipe out the pot with a paper towel. 1 pound ground chuck, 2 pounds sirloin steak. In the same pot, melt ½ cup of butter and whisk in 1 cup flour until smooth to make a roux. Cook over medium heat until the flour mixture is a little darker and thicker. 1 cup all-purpose flour.


Plaza III Steak Soup CopyKat Recipes

Pan boil onions, celery, and carrots. Set aside. Melt butter in a 2-quart pan. Add the flour and mix well. Stir in water until thickened. Stir in the Accent, pepper, beef base, and tomatoes. Cook for 1 more minute, stirring constantly. Stir in the Kitchen Bouquet, all of the vegetables, and the ground chuck. Cook on medium, heat for 30 minutes.