A Kansas City Steak Soup that Hearkens You Back to Childhood

HELLOOOOOOOOOOO
EVERYBODY!!!!!!

Kansas City Steak Soup!

And by "steak", I mean hamburger!!!!!!!
​Mmmmmmm....
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Even better, AmIRight??!!!
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It's been nine months since I last shared
a recipe with y'all!
I missed you!!

I gotta tell ya, though, when I made this recipe,
I just knew,
this MUST be shared... 
All over the world!!!
Or at least on this
​here blog wit' mah friends, ha!

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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!

Direct link to this recipe is here: Midwest Living's Kansas City Steak Soup

Kansas City Steak Soup
Straight outta the 2012 Midwest Living Comfort Food magazine

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

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Okay, so here's the lineup for these fine fixins of this
old-school lumberjack soup aka Kansas City Steak Soup!

Dude, seriously, look! This recipe is so easy!!!!!
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.

d

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.

I hope you like this soup and and want to make it sometime this fall!!
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!
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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...

Exhibit #1:

Exhibit #2:

Yeahhhhh, I still hate doing dishes...cleaning...you know,
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!!!



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