Steak Soup

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Kansas City Steak Soup


Submitted by:

Stacey D-J



Preparation time:

30 minutes


cup butter

cup flour

3 cups beef broth (or 2 cans)

1 cup mixed vegetables (leftovers, frozen, whatever)

1/4 cup diced carrots

1 onion, diced

1 teaspoon Worcestershire sauce or Kitchen Bouquet

teaspoon pepper

8 ounces steak, cut in strips

1 small can tomatoes, crushed


Brown steak set aside.  Cook butter and flour, stirring constantly, until brown (as for white sauce).  Add beef broth all at once, cook and stir until bubbly.  Add vegetables, carrots, onion, and seasonings, bring to boil, reduce heat and simmer (covered) for 10 minutes.  Add steak and tomatoes, cover and simmer 10 minutes.


Great quick dinner with salad and crusty bread.  Popular with meat-eating menfolk!