Kansas City Steak Soup

Recipe View 2 mins In a large stockpot or Dutch oven, melt 1 cup of butter over medium-low heat. (2 minutes)

Recipe View 5 mins Whisk in the flour and stir continuously until the mixture forms a smooth paste and turns a light golden brown. This roux is crucial for thickening the soup and adding depth of flavor. (5 minutes)

Recipe View 15 mins Gradually whisk in 2 cups of water, ensuring there are no lumps. Increase the heat to medium and bring the mixture to a gentle simmer, stirring constantly. Cook until the mixture thickens and becomes smooth. (10-15 minutes)

Recipe View 1 mins Add the remaining 6 cups of water, frozen mixed vegetables, stewed tomatoes (undrained), chopped onion, diced carrot, diced celery, and beef bouillon cubes to the stockpot. Stir well to combine all the ingredients.

Recipe View 2 mins In a large skillet, melt 2 tablespoons of butter over medium heat.

Recipe View 5 mins Add the cubed round steak and brown on all sides. This step sears the meat, enhancing its flavor and creating a richer broth. (3-5 minutes)

Recipe View 1 mins Drain any excess grease from the skillet and transfer the browned steak to the stockpot.

Recipe View 1 hrs 30 mins Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently, stirring occasionally to prevent sticking, until the vegetables are tender and the steak is cooked through. (1 1/2 hours)

Recipe View 1 mins Season the soup with ground black pepper to taste. Add salt if needed, but be mindful of the saltiness of the bouillon cubes. Serve hot and enjoy!