And by "steak", I mean hamburger!!!!!!!
Even better, AmIRight??!!!
a recipe with y'all!
I missed you!!
I just knew,
this MUST be shared...
All over the world!!!
Or at least on this
here blog wit' mah friends, ha!
Okay, so here's the recipe:
I found this in the Midwest Living Comfort Food Magazine back in 2012.
I paid $7.95 for the magazine at Hartig Drug and kept it,
it's chock full of really good recipes.
Bonus: All those recipes can be found online!
Straight outta the 2012 Midwest Living Comfort Food magazine
- 1 1/2 pounds lean ground beef (sirloin)
- 1 large onion, chopped (1 cup)
- 2 stalks celery, sliced (1 cup)
- 2 14 - ounce can lower-sodium beef broth or 3-1/2 cups beef stock
- 1 28 - ounce can diced tomatoes, undrained
- 1 10 - ounce package frozen mixed vegetables
- 2 tablespoons steak sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
- Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
- In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
Okay, so here's the lineup for these fine fixins of this
old-school lumberjack soup aka Kansas City Steak Soup!
Anyone can make it!! Promise!!
We start by cooking the beef, onions and celery...
cook this on high heat,
don't turn the mixture over too often,
let that beef sear on the bottom and sides of the pan.
Stir in the beef broth, the tomatoes, sauces
and mixed vegetables...
Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
*Angie's note: I simmered for 40 minutes, cause I'm a rebel.
No I'm not, I just forgot how long it was on the stove. SHUT UP!
Next step is to whisk that flour into the beef broth.
And then mix that floured broth into the soup and let it simmer for 10-20 minutes and let it thicken a bit.
Okay, let me tell you what I love about this soup:
1. Tim says this is a lumberjack soup. He ate two and a half bowls. He said he even liked the peas in it.
2. I say the flavor reminds me of soup from when I was a kid, a soup that had hamburger in it and a tomato base.
3. This is a hearty, Iowa Fall soup.
4. The frozen mixed vegetables add a nice element.
5. The steak sauce and Worcestershire sauce bring on a nice tangy zing.
Just make sure have a nice loaf of crusty bread to eat with it! YUM!
Okay, so in closing, I want to share some images of life just this afternoon, early evening, of the field next us...
Thanks for checking in me with me, friends!!
I have a more recipes to share in the coming days!
Let me know if you make this awesome Kansas City Steak Soup and what you think about it!
Oh! One other thing!!
Just wanted you to know nuthins' changed...
all that boring crap, right!
Yup, life moves on.
Okay, y'all! Thanks for checking in and I will be posting again soon,
possibly tomorrow with an apple caramel something thing that just looks too good
to pass up making!
Take care and stay warm!!!