Kansas City Steak Soup

This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

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,

Step: 3

, canned tomatoes, and beef base granules.

Step: 4

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.

Per Serving: 226 calories; protein 8.8g; carbohydrates 13.3g; fat 15.6g; cholesterol 17.4mg; sodium 893.5mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.