Yesterday the temperature was in the 70s. This afternoon? 31 very damp, chilly degrees. I know it’s November, but I was really enjoying the warm sunshine!
Steak Soup – Kansas City Style!
Since the temperature isn’t working in my favor, it seemed like a good day to make a pot of soup. Plaza III The Steakhouse in Kansas City is known for their Steak Soup. When the natives talk about steak soup, it’s this one. This copycat recipe from my friend Jennifer’s family cookbook is delicious and perfect for a chilly day! The recipe makes about a gallon of soup, so if you don’t have a big family or a party of people to feed, freeze some or share with friends!
The soup is surprisingly simple and uses few ingredients. The original recipe calls for Accent but I don’t use it because it contains – or is – MSG, which makes me wheeze. Instead, I substituted some salt and burger seasoning to add richness.
It’s easy to see why this is a Kansas City favorite!
Plaza III Steak Soup
This recipe makes about a gallon of soup so make sure you are using a BIG stock pot! If you don’t want that much, the recipe should halve easily.
Stuff you need:
1 pound ground chuck / ground beef [The Pretty One likes thicker soup so I used 1 1/2 pounds.]
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup margarine (1 stick)
1 cup flour
8 cups water [Original recipe said 1/2 gallon but I had to look up how many cups that was!]
2 Tablespoons beef base / beef concentrate [This is the stuff in the jars in the soup aisle, probably on the top shelf. Restaurants use this – that’s why their soups are so good!]
1 package frozen mixed veggies (about 1 pound)
1 can (2 pounds) tomatoes, UNdrained [I used 2 14-oz cans petite diced tomatoes.]
1 Tablespoon pepper
1 Tablespoon Accent OR 1 teaspoon salt + 1 Tablespoon Weber Grill Creations Gourmet Burger Seasoning OR other beef seasoning
Now what?
Put the ground beef, chopped onion, celery and carrots in large stock pot and cook until beef is browned.
Drain off fat and transfer beef and veggie mixture to bowl. Set aside.
Melt margarine in stock pot then stir in flour to make a paste. Cook for 2 minutes.
Add cold water. Cook until thickened, stirring to keep it smooth, about 5 minutes. [Mine didn’t get thick, more like a cloudy water.]
Add in the beef concentrate and stir to mix.
Add in the meat & veggie mix, frozen veggies, tomatoes and seasonings. [I didn’t drain the tomatoes. If you think the soup is too watery, simmer with the lid for another 30-45 minutes.]
Simmer for 45 minutes or until veggies are tender.
Very good
I’m glad you like it! It’s one of my favorites.
I am from KC. I live in ND now. Loved this soup as a kid. Have searched all over for “original” recipe
I hope you like this version!
My dad loved this soup and begged them for the recipe which they gave him. Many, many years ago. I have made it many times and share the love
I live in KC and have always loved this soup. I had the recipe but now can’t find it so looked this one up. It looks the same except mine called for Veg-All which is no problem but mine also called for Kitchen Bouquet to get the color you have. Mine is a cream color. How did you get the rich brown color.
I’m so sorry for the late reply! I think the dark color comes from the beef base. I usually stir it into the meat before I add the water. Maybe it browns a little bit more? I’m really not sure!