MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kansas City Steak Soup
Categories: Beef, Vegetables
Yield: 8 servings

4 tb + 1/2 c unsalted butter;
- divided
1 c Chopped onion
1 c Chopped carrot
1 c Chopped celery
2 lb Beef top sirloin steak; fat
- trimmed, in 1" cubes
1 1/2 ts Salt' divided
1 ts Pepper; divided
1/2 c A-P flour
8 c Beef stock
2 c Frozen mixed vegetables
14 1/2 oz Can diced tomatoes; w/juice
2 ts Kitchen Bouquet browning
- sauce
1 ts Ac'cent seasoning
1 tb Worcestershire sauce

In a Dutch oven, melt 2 tablespoons butter over medium
heat. Add onion, carrot and celery; cook until tender,
5-8 minutes, stirring occasionally. Remove vegetables
from the Dutch oven; set aside.

Add additional 2 tablespoons butter to the Dutch oven;
melt over medium heat. Season cubed steak on all sides
with 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase
heat to medium-high; add steak to the Dutch oven. Cook
until steak is browned on all sides, 3-5 minutes. Use a
slotted spoon to remove the steak; set aside on a
paper-towel lined plate.

Add remaining 1/2 cup butter to the Dutch oven; melt
over medium-high heat. Whisk in flour; continue cooking
until golden brown, stirring frequently. Slowly whisk in
beef stock until smooth. Stir in frozen vegetables,
diced tomatoes, Kitchen Bouquet, Ac'cent seasoning,
Worcestershire sauce, remaining 1 teaspoon salt and
remaining 1/2 teaspoon pepper. Bring to a low boil;
reduce heat to medium-low. Stir in cooked onion, carrot
and celery mixture and browned steak. Cover; simmer over
medium-low heat until steak is tender, about 1-1/2
hours.

Susan Bronson, Rhinelander, Wisconsin

Makes: 8 servinigs

RECIPE FROM: https://www.tasteofhome.com

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