Julie and I have been busy cooking all week, and we prepared this Steak Soup this for delivery to our clients on Monday. The original recipe I had calls this “Plaza III Steak Soup,” named after a restaurant in Kansas City. Of course, as usual I have made it our own and kicked up the flavor a little. This soup reminds me of my childhood – I think it was a sneaky way for my Mom to get some vegetables in us. Have a great weekend, everyone!
- ½ cup butter
- ½ cup flour
- 3 (14.5 ounce) cans beef broth
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onions, diced
- 1 (14 ounce) can Fire Roasted Diced Tomatoes, undrained
- 1 (14 ounce) can diced Tomatoes, undrained
- 1 bay leaf
- 1 tablespoon dried Parsley
- ½ teaspoon thyme
- ½ teaspoon curry powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 1 (12 ounce) package frozen mixed vegetables
- 2 pounds ground Sirloin, browned and drained
- Melt butter over medium heat in a Dutch Oven or large pot.
- Add flour to melted butter and stir to form a paste.
- Cook over medium heat for about 3 minutes, whisking frequently.
- Slowly add beef broth and bring to a boil.
- Add carrots, celery, onion, tomatoes, and seasonings.
- Bring soup back to a boil.
- Reduce heat and simmer for 30 minutes.
- Add frozen vegetables and browned sirloin.
- Simmer for 15 more minutes until the vegetables are tender.
Linked to the following party:
Gooseberry Patch Soup and Stews Round Up