Kansas City Steak Soup

Sharon123's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 lb New York strip steaks , cut into 1/2-inch pieces (or rib eye steak)
• ¼ teaspoon pepper , freshly ground
• 3 tablespoons butter
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped onion
• 3 -4 garlic cloves , chopped
• ¼ cup flour
• 3 (14 ½ ounce) cans diced tomatoes , undrained
• 14 oz.can beef broth
• ½ cup dry red wine (optional)
• ½ teaspoon dried thyme

Directions:

1. 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.
2. 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.
3. Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!

Reviews

[Tracy3906]

We loved it! Made this tonight. Very simple, and all of us enjoyed it. Thanks!

[CindiJ]

This is a good soup but not the steak soup that I am searching for. I made this and while it's very good it was too "tomatoey" for us. I followed the recipe exactly as written. It could have been the tomatoes had too much acid. When I reheated the leftovers, I added 2 tsp. sugar to help cut the acidity (which did help). I will try again but maybe only use 1 can of tomatoes.

[Charlotte J]

We enjoyed this soup tonight for dinner. It is a fast and easy soup to make. In step 2 it says to add the broth, I do not see that listed in the ingredients any where. So I added a 14 ounce can of beef broth. This is a thick soup so I thought I'd best add the broth even though it was not listed. My dry wine of choice was Cabernet Sauvignon which I may cut back on the amount used next time or leave out completely. Thank you for sharing this recipe. I made this for the Cook-a-Thon for Sharon.