'Famous' Steak Soup

Recipe Ingredients

4		Kansas City strip steaks - (8 to 10 oz ea) (large)
1 cup	62g / 2.2oz	Finely-diced onion
3 cups	711ml	Large-sliced mushrooms
1/4 cup	49g / 1.7oz	Butter - plus
3/4 cup	148g / 5.2oz	Butter
1		Rotel diced tomatoes and green chilies
1		Diced tomatoes
1		Yellow hominy
1/2 cup	31g / 1.1oz	Flour
6		Beef broth - (12 cups)
1 tablespoon	15ml	Beef browning sauce
		Beef juices (saved from cutting steaks)
2 tablespoons	30ml	Worcestershire sauce
		Water - as needed
4		Red potatoes - unpeeled, diced (large)
4		Carrots - sliced (large)
1 cup	237ml	Frozen peas
3 cups	330g / 11oz	Chopped celery
1/2 lb	227g / 8oz	Fresh green beans

Recipe Instructions

Grill steaks to medium doneness over charcoal fire with wet hickory chips for smoked flavor. Remove from grill and set aside until cool enough to handle. Cut lengthwise into three strips. Saving all the juices from the steak, cut strips into various bite-size pieces. Place in crockpot on HIGH.

In large electric skillet, saute onions and mushrooms in 1/4 cup (1/2 stick) butter until golden brown. Place cooked onions and mushrooms in slow cooker with steak strips. Add both cans of tomatoes and hominy.

For roux (gravy-like thickening): Add rest of butter (3/4 cup or 1 1/2 sticks) to skillet and melt at 250 degrees. Slowly add 1/2 cup flour and stir well to brown. Blend in beef broth, browning sauce and beef juices. Add Worcestershire. Add water, as needed, to reduce thickness of roux. Consistency should be that of a thin, brown gravy.

In boiler, partially cook potatoes, carrots, green beans, peas and celery. Add vegetables and 1 cup of their cooking water to steak strips in 1 or 2 slow cookers. Stir in roux, mixing ingredients well. Continue cooking on HIGH for 30 minutes, then reduce heat to LOW and cook until vegetables reach desired tenderness.

Source:
"Lynn Thomas on the http://www.prodigy.net Food BB"

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5.5 (2 votes)

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