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Kansas City Steak Soup
Experience the all-time favorite copycat recipe of Kansas City's Plaza III Steakhouse steak soup that you can make in your very own kitchen.
Prep Time 30 minutes
Cook Time 1 hour
parboil 4 minutes
Total Time 1 hour 34 minutes
Servings 8 people
Ingredients
- 2 pounds beef (I used chuck roast and cut into cubes)
- 1 stick butter
- 1 cup all-purpose flour
- 8 cups water
- 1 medium yellow onion chopped
- 2 large carrots chopped
- 1 cup frozen mixed vegetables
- 2 Tablespoons beef base
- 1 teaspoon Accent Flavor Enhancer
- 1 teaspoon course ground pepper
Instructions
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Place carrots and onions in a pan of boiling water and parboil for 4 minutes.
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Brown beef in stock pot, drain grease and set aside. Melt butter in stock pot on medium heat and slowly add flour to make a thick roux. Gradually add water a little bit at a time and whisk until smooth to make the soup base.
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Add diced tomatoes, pepper, Accent, beef base and browned beef to soup base and bring to a rolling boil. Immediately reduce heat and simmer for about 1 hour stirring occasionally. Finally, add frozen mixed vegetables the last 15 minutes. Serve immediately and enjoy!