This will be sometime this week as well, another Mom recipe & one of Chris' favorites. I am trying to make up a bunch of soups to freeze for my Dad's next trip out to see my Grandparents. Plus its fall, so I can finally make them again :) soups aren't too summer-friendly.
KANSAS CITY STEAK SOUP
1/3 cup flour
1/3 cup butter
64 oz beef broth
frozen peas
1/2 cup matchstick carrots
frozen corn
1/2 cup diced celery
1-1/2 teaspoons ground pepper
1/2 cup chopped onion
1/2 teaspoon Worcestershire
1 can diced tomatoes
1/2 teaspoon dried basil
2 cloves garlic, minced
barley
1-1/2 lbs. beef stew meat
3 medium potatoes, diced
Treat soup pan with non-stick spray. Brown meat until cooked through; drain off fat and put aside. Sauté vegetables and garlic until limp; whisk in flour to form roux. Slowly add beef broth and cook, whisking until thickened. Add the remaining ingredients except for frozen veggies. Simmer until barley is cooked, approximately 1 hour. Add frozen veggies. Simmer for an additional 15 minutes or until they are heated through. Serve with crusty bread and salad.
No comments:
Post a Comment