Kansas City Steak Soup

Sometimes you just need steak soup and this recipe yields a gallon of it. Really, a whole gallon. This is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. It freezes beautifully.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 1 hr 55 mins
• Calories: 226 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup margarine
• 1 onion, chopped
• 2 tablespoons margarine
• 1 stalk celery, diced
• 1 pound round steak, chopped
• ½ gallon water
• ¼ tablespoon ground black pepper
• 1 large carrot, diced
• 1 (16 ounce) package frozen mixed vegetables
• 16 ounces stewed tomatoes
• 12 cubes beef bouillon

Recipe Instructions

Step 1

Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

Step 2

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.

Step 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, 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.