Saskatchewan City Steak Soup Recipes

STEAKHOUSE SOUP

Steakhouse Soup image

Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 carton (32 ounces) beef broth
1-1/2 pounds red potatoes, cubed
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 ounces) frozen vegetables of your choice, thawed
2 cups water
1 medium onion, chopped
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Steps:

Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

KANSAS CITY STEAK SOUP

Kansas City Steak Soup image

There is an old Ghanian proverb that goes,"Good soup draws the chair to it". This is one of those kinds of soup. Dry red wine and thyme add sophisticated flavor to this Kansas City steakhouse favorite. Serve it with warm golden wheat and cheddar loaves.

Provided by Sharon123

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 lb New York strip steak, cut into 1/2-inch pieces (or rib eye steak)
1/4 teaspoon pepper, freshly ground
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
3 -4 garlic cloves, chopped
1/4 cup flour
3 (14 1/2 ounce) cans diced tomatoes, undrained
14 oz.can beef broth
1/2 cup dry red wine (optional)
1/2 teaspoon dried thyme

Steps:

Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!

Nutrition Facts : Calories 469.4, Fat 30.4, SaturatedFat 13.2, Cholesterol 114.8, Sodium 173.1, Carbohydrate 22.7, Fiber 5, Sugar 10, Protein 27.6

KANSAS CITY STEAK SOUP

Kansas City Steak Soup image

This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

Provided by CHEFSHAR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 12

Ingredients

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

Steps:

Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g

SASKATCHEWAN CITY STEAK SOUP

Saskatchewan City Steak Soup image

I had a soup when I was on holidays this summer and loved it. So, when I got home and the weather changed a little, I decided to try to re-create it. What I came up with is the delicious, thick soup that is really more like a stew. It's amazing with dumplings dropped on top.

Provided by Souper_Sasker

Categories Vegetable Soup

Time 1h15m

Yield 8

Number Of Ingredients 17

Ingredients

6 tablespoons butter
⅓ cup all-purpose flour
5 cups beef stock
2 beef bouillon cubes
1 cup vegetable juice (such as V8®)
3 dashes Worcestershire sauce
½ cup diced celery
½ cup peeled, diced carrots
½ cup chopped onion
1 head cabbage, shredded
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can diced tomatoes
1 pound lean ground beef
1 teaspoon monosodium glutamate (such as Ac'cent®)
1 ½ teaspoons ground black pepper
1 ½ teaspoons browning sauce (such as Kitchen Bouquet®)
salt, to taste

Steps:

Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the beef stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the bouillon cubes, vegetable juice, and Worcestershire sauce. Bring to a boil over medium-high heat, then add celery, carrots, onion, shredded cabbage, green beans, and tomatoes. Allow soup to return to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
Meanwhile, cook and stir ground beef in a skillet over medium-high heat until browned, about 10 minutes. Drain and set aside. When the vegetables in the soup are tender, stir in the ground beef and simmer for 15 minutes. Stir in monosodium glutamate, pepper, browning sauce, and salt to serve.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 22.8 g, Cholesterol 60.1 mg, Fat 16.7 g, Fiber 6.6 g, Protein 17.5 g, SaturatedFat 8.5 g, Sodium 756 mg, Sugar 10.3 g

SPICY STEAK HOUSE SOUP

Spicy Steak House Soup image

Think "steak dinner in a bowl," suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/4 pound beef tenderloin, cut into 1/4-inch pieces
1/4 cup chopped onion
1/4 teaspoon salt
2 teaspoons olive oil
1-1/2 cups cubed peeled Yukon Gold potatoes
1 cup reduced-sodium beef broth
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh parsley

Steps:

In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.

Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 1120mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

KANSAS CITY STEAK SOUP

Kansas City Steak Soup image

This recipe came out of my Rival crock pot recipe book. This is a great recipe for using up left over meats. You can use ground beef, left over roast or steak. This can also be made on the stove, just simmer for 3-4 hours. Using MSG is optional but I use it because I think it adds a lot of flavor. Now if you want to make this soup even yummier try using vegetables right out of the garden. All I had fresh in my garden this year was tomatoes and boy what a difference that even made.

Provided by Catnip46

Categories Meat

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 cups water
1 -2 small onion, chopped
2 -3 stalks celery, chopped
2 -3 carrots, sliced
1 (1 lb) can tomatoes
1 teaspoon pepper
1 tablespoon msg (optional)
1 lb finely diced roast (cooked and browned) or 1 lb steak (cooked and browned)
2 -4 tablespoons beef base
1/2 cup butter
1/2 cup flour
1 (10 ounce) package frozen mix vegetables (optional, if using omit carrots)

Steps:

Put all ingredients except the butter and flour in crock pot for 6-8 hours on low. One hour before serving mix butter & flour and add to mixture. Cook until thicken.

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