I know I posted this recipe on my old blog, but it's worth repeating.
This is the favorite soup in our house. It's supposed to be a cut-down version of the steak soup served at Kansas City's Plaza III Restaurant. I don't know if it is the actual version, but it's certainly close.
Canned beef consomme really boosts the flavor of this soup, but a quality beef stock (canned or homemade) can be substituted. If you have ground venison in your freezer, it makes a great stand-in for the lean ground beef. It's what you see in this picture.
Try it...and I'll bet the next time you'll double the batch.
Kansas City Steak Soup
4 Tablespoons butter
1/4 cup flour
2 - 10 oz. cans beef broth or consomme (I highly recommend the consomme instead of broth)
1/4 cup diced carrots
1/4 cup diced onion
1/4 cup diced celery
1/2 cup chopped canned tomatoes
3/4 teaspoon Kitchen Bouquet browning sauce
1 beef bouillon cube
1/4 teaspoon black pepper
5 ounces frozen mixed vegetables
1/2 pound lean ground beef, browned and drained
Melt, but do not brown, the butter in a large soup pot. Add flour and stir to form a roux. 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.
Stir in browning sauce to achieve a richer color and flavor.
Stir in frozen vegetables and cooked ground beef. Simmer for 15 minutes more.
Makes about 4 servings.
This post has been shared at the Delicious Dish Tuesday Blog Hop.
