| Cuisine: American | Type: Soup | Serves: |
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Source:
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Better Homes and Gardens |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 1/2 pounds lean ground beef (sirloin) 1 cup chopped onion (1 large) 1 cup sliced celery (2 stalks) 2 14 oz. cans lower-sodium beef broth or 3-1/2 cups beef stock 1 28 oz. can diced tomatoes, undrained 1 10 oz. package frozen mixed vegetables 2 tbs. steak sauce 2 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. black pepper 1/4 cup all-purpose flour |
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Instructions:
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1. In a large pot cook beef, onion, and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to pot. 2. Stir in 1 can of the beef broth, the tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. 3. In a medium bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot. Cook until thickened and bubbly. Cook and stir 1 minute more. Nutrition Facts (Kansas City Steak Soup) Per serving: 306 kcal cal., 12 g fat (5 g sat. fat, 5 g monounsatured fat), 74 mg chol., 747 mg sodium, 21 g carb., 4 g fiber, 8 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet |
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Related recipes:
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None |
2016-03-08