Prep 15 mins
Cook 25 mins
There is an old Ghanian proverb that goes,"Good soup draws the chair to it". This is one of those kinds of soup. Dry red wine and thyme add sophisticated flavor to this Kansas City steakhouse favorite. Serve it with warm golden wheat and cheddar loaves.
- 1 tablespoon olive oil
- 1 lb New York strip steak, cut into 1/2-inch pieces (or rib eye steak)
- 1⁄4 teaspoon pepper, freshly ground
- 3 tablespoons butter
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped onion
- 3 -4 garlic cloves, chopped
- 1⁄4 cup flour
- 3 (14 1/2 ounce) cans diced tomatoes, undrained
- 14 oz.can beef broth
- 1⁄2 cup dry red wine (optional)
- 1⁄2 teaspoon dried thyme
- Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
- In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
- Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!
Very good. I doubled this recipe, used 1/3 the amount of tomatoes, and used 4 c broth and added about 1 c corn.
As a Kansas City area resident, I had to try this recipe. It is very good, although I would suggest reducing the tomato content and increasing the beef broth. I also added corn and it was an improvement. A great use for leftover steak.
We loved it! Made this tonight. Very simple, and all of us enjoyed it. Thanks!