Kansas City Steak Soup

By Koric

"This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup." I took the basis of the soup from allrecipes.com, but added my own variation. Enjoy

Ingredients

• 1 pound sirloin steak
• 1 cup red wine
• 1 cup olive oil
• 1 cup butter
• 1 cup all-purpose flour
• 8 cups beef broth
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 can green beans drained
• 16 ounces stewed tomatoes
• 2 tablespoons butter

Details

Servings 16
Adapted from allrecipes.com

Preparation

Step 1

1. Trim all fat from steak, then cut in small cubes (about 1/2"). Place the steak in a resealable plastic bag.
2. Mix 1 cup red wine (don't use some expensive stuff, but I do prefer a Cabernet) and 1 cup olive oil. Cover the steak and marinade for 24 hours in the refrigerator.
3. In a skillet saute the steak in 2 tablespoons butter until browned. Then add 2 cups of the beef broth and let simmer on low for 30 min.
4. Make a roux in a large pot by melting 1 cup butter then stirring in the flour. Cook on medium-high heat until brown (color of an old penny). Gradually add 2 cups of the beef broth to the roux and stir until smooth. Add the remaining beef broth, the carrot, onion, celery, green beans, canned tomatoes.
5. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.