Kansas City Steak Soup
Tender sirloin steak chunks, frozen mixed vegetables, and steak sauce create a steakhouse-inspired soup that turns leftover beef into a satisfying meal in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minKansas City knows a thing or two about beef, and this soup brings steakhouse flavors home in a bowl that’s ready faster than you could get a table on a Friday night.
Sirloin steak gets browned with onions and celery until those fond bits stick to the bottom of your pot, building deep savory flavor.
Steak sauce and Worcestershire bring that classic steakhouse punch, while frozen mixed vegetables make this ridiculously easy without sacrificing one bit of taste.
A flour slurry whisked into the broth at the end thickens everything just enough to coat your spoon without getting gummy.
This is what to make when you want something special but only have 40 minutes and one pot to spare.
Pro Tips
- Cut steak into bite-sized pieces: Smaller chunks (about 1-inch) cook evenly and are easier to eat than large hunks.
- Don’t overcook the beef: Sirloin can get tough if overcooked, so just brown it quickly, then let it finish cooking in the simmering broth.
- Whisk that flour: Make sure to whisk the flour completely into the cold broth before adding it to the pot to avoid lumps.
- Frozen vegetables are your friend: They’re pre-cut, pre-washed, and cook perfectly in the simmering time, so don’t feel guilty about using them.
Ingredients
Directions
In dutch oven cook meat, onions and celery over medium-heat until meat is brown. drain the fat.
Stir in one can of the broth, tomatoes, vegetables, steak sauce, salt and pepper. Bring to boil, reduce heat, simmer covered for 20 minutes.
In a medium bowl whisk together the remaining can of broth and flour. Stir into meat mixture. Cook and stir for 1 minute more.
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