Rich Sherwood --- Kansas City Steak Soup
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As a youngster, Rachel’s uncle Rich Sherwood lived in Johnson County, Kansas, situated in the heart of America's Tornado Alley. Kansas is known for its production of corn, high quality beef, as well as dangerous tornadoes, such as the one that whisked Dorothy and Toto off to Oz.
Uncle Rich recalls playing in dust devils (which are actually small cyclonic events that can occur during fair weather) and participating in many a tornado drill at school. Apparently, student desks provide a high level of protection from perilous weather! Rich suggests that we prepare a big batch of Kansas City Steak Soup, a locally famous dish, to comfort us when we climb down into the storm cellar with Aunt Em and Uncle Henry in order to ride out the next twister.
Ingredients:
24 ounces round steak, cut into ½-inch cubes
1 cup butter
1 cup all-purpose flour
1 quart beef stock
1 quart V8 juice (You may substitute your favorite beer.)
1 large carrot, diced
1 onion, chopped
2 stalks celery, diced
1 red pepper, diced
24 ounces frozen mixed vegetables
16 ounces stewed tomatoes
6 cubes beef bouillon, crumbled
2 tablespoons butter or olive oil
1/4 tablespoon black pepper, ground
Directions:
Melt one cup one butter in a pan, then stir in the flour. Brown gently over medium low heat, whisking constantly to avoid burning.
Gradually add 2 cups of the beef stock to the browned flour mixture, whisking in until smooth.
Add the remaining liquids, carrot, onion, celery, red pepper, frozen vegetables, canned tomatoes, and bouillon cubes.
Sauté the steak in 2 tablespoons butter or oil until browned. Drain off all the grease.
Add the browned steak to the soup and simmer, stirring occasionally, for 90 minutes or until the vegetables are tender. Season to taste with freshly ground black pepper.
Uncle Rich recalls playing in dust devils (which are actually small cyclonic events that can occur during fair weather) and participating in many a tornado drill at school. Apparently, student desks provide a high level of protection from perilous weather! Rich suggests that we prepare a big batch of Kansas City Steak Soup, a locally famous dish, to comfort us when we climb down into the storm cellar with Aunt Em and Uncle Henry in order to ride out the next twister.
Ingredients:
24 ounces round steak, cut into ½-inch cubes
1 cup butter
1 cup all-purpose flour
1 quart beef stock
1 quart V8 juice (You may substitute your favorite beer.)
1 large carrot, diced
1 onion, chopped
2 stalks celery, diced
1 red pepper, diced
24 ounces frozen mixed vegetables
16 ounces stewed tomatoes
6 cubes beef bouillon, crumbled
2 tablespoons butter or olive oil
1/4 tablespoon black pepper, ground
Directions:
Melt one cup one butter in a pan, then stir in the flour. Brown gently over medium low heat, whisking constantly to avoid burning.
Gradually add 2 cups of the beef stock to the browned flour mixture, whisking in until smooth.
Add the remaining liquids, carrot, onion, celery, red pepper, frozen vegetables, canned tomatoes, and bouillon cubes.
Sauté the steak in 2 tablespoons butter or oil until browned. Drain off all the grease.
Add the browned steak to the soup and simmer, stirring occasionally, for 90 minutes or until the vegetables are tender. Season to taste with freshly ground black pepper.