While we love a Kansas City (NY) strip steak or ribeye, those are the best cuts of steak for grilling. Top sirloin or round steak are ideal for this Kansas City steak soup recipe.
Ingredients
- 4 tablespoons plus 1/2 cup unsalted butter, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 pounds beef top sirloin steak, fat trimmed, cut into 1-in. cubes
- 1-1/2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1/2 cup all-purpose flour
- 8 cups low-sodium beef stock
- 2 cups frozen mixed vegetables
- 1 can (14-1/2 ounces) diced tomatoes with juice
- 2 teaspoons kitchen bouquet browning sauce
- 1 teaspoon ac’cent seasoning
- 1 tablespoon worcestershire sauce
Instruction
- In a Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrot and celery; cook until tender, 5-8 minutes, stirring occasionally. Remove vegetables from the Dutch oven; set aside.
- Add additional 2 tablespoons butter to the Dutch oven; melt over medium heat. Season cubed steak on all sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase heat to medium-high; add steak to the Dutch oven. Cook until steak is browned on all sides, 3-5 minutes. Use a slotted spoon to remove the steak; set aside on a paper-towel lined plate.
- Add remaining 1/2 cup butter to the Dutch oven; melt over medium-high heat. Whisk in flour; continue cooking until golden brown, stirring frequently. Slowly whisk in beef stock until smooth. Stir in frozen vegetables, diced tomatoes, Kitchen Bouquet, Ac'cent seasoning, Worcestershire sauce, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bring to a low boil; reduce heat to medium-low. Stir in cooked onion, carrot and celery mixture and browned steak. Cover; simmer over medium-low heat until steak is tender, about 1-1/2 hours.
