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Soups - Kansas City Steak Soup Post by :cyclone Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2232

Click below to download : Soups - Kansas City Steak Soup (Format : PDF)

Soups - Kansas City Steak Soup

1 pound ground beef
1 onion
large can of tomatoes
1 Cup frozen veggies
1 Cup water
1-2 tbsp. pepper

Brown beef and onion, drain. Add the rest into a crockpot and let it cook all day on low.

An hour before serving, make a roux with 1/2 Cup flour and 1/2 Cup melted butter, stir well and turn the temp. up to high.

Serve with crusty bread.
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1/2 large onion, diced 2 ribs celery, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 2 tablespoons butter 2 tablespoons flour 1 bay leaf 3 cups beef stock 3 cups chicken stock 6 ounces corned beef, thinly sliced 8 ounces Swiss cheese, shredded 1 cup sauerkraut 2 ounces roux (see below) 1 pint half-and-half cream, heated until hot 1 cup pumpernickel or rye bread croutons Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks;

Soups - Beef -  Kansas City Steak Soup Soups - Beef - Kansas City Steak Soup

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1 lb chopped round steak 1 c butter or margarine 1 c all-purpose flour 1/2 gallon water freshly ground pepper to taste 1 c diced potatoes 1 large carrot, diced 1 onion, chopped 1 stalk celery, diced 1 (16 oz) package frozen mixed vegetables** 16 oz canned tomatoes 4 tb beef base granules 2 tb butter or margarine **or cut up your favorite fresh vegetables Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot,