Steak Soup

Julie and I have been busy cooking all week.  We made this for our clients for delivery on Monday.  The original recipe I had calls this Plaza III Steak Soup, named after a restaurant in Kansas City.  Of course as usual I have made it our own and kicked up the flavor a little. This soup reminds me of my childhood.  I think it was a sneaky way for my Mom to get some vegetables in us.  Have a great weekend everyone!

Steak Soup

½  cup butter

½  cup flour

3  (14.5 ounce) cans beef broth

½  cup carrots, diced

½  cup celery, diced

½  cup onions, diced

1  (14 ounce) can Fire Roasted Diced Tomatoes, undrained

1  (14 ounce) can diced Tomatoes, undrained

1 bay leaf

1  tablespoon dried Parsley

½  teaspoon thyme

½  teaspoon curry powder

1  teaspoon garlic powder

½  teaspoon black pepper

1  teaspoon balsamic vinegar

1  (12 ounce) package frozen mixed vegetables

2  pounds ground Sirloin, browned and drained

Melt butter over medium heat in a Dutch Oven or large pot.  Add flour to melted butter and stir to form a paste.  Cook over medium heat for about 3 minutes, whisking frequently.  Slowly add beef broth and bring to a boil.  Add carrots, celery, onion, tomatoes, and seasonings.  Bring soup back to a boil.  Reduce heat and simmer for 30 minutes.  Add frozen vegetables and browned sirloin.  Simmer for 15 more minutes until the vegetables are tender.  


Enjoy!


Kim

Linked to the following parties:
Gooseberry Patch Soup and Stews Round Up