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'Famous' Steak Soup Recipe - Cooking Index

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'Famous' Steak Soup

Courses: Soup
Serves: 12 people

Recipe Ingredients

4   Kansas City strip steaks - (8 to 10 oz ea) (large)
1 cup 62g / 2.2ozFinely-diced onion
3 cups 711mlLarge-sliced mushrooms
1/4 cup 49g / 1.7ozButter - plus
3/4 cup 148g / 5.2ozButter
1   Rotel diced tomatoes and green chilies
1   Diced tomatoes
1   Yellow hominy
1/2 cup 31g / 1.1ozFlour
6   Beef broth - (12 cups)
1 tablespoon 15mlBeef browning sauce
  Beef juices (saved from cutting steaks)
2 tablespoons 30mlWorcestershire sauce
  Water - as needed
4   Red potatoes - unpeeled, diced (large)
4   Carrots - sliced (large)
1 cup 237mlFrozen peas
3 cups 330g / 11ozChopped celery
1/2 lb 227g / 8ozFresh 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"

Rating

Average rating:

5.5 (2 votes)

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