Melt butter in a 4-quart pan.
Add flour; stir until smooth. Add 2 cups water and stir.
Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup.
Add all other ingredients to soup.
Bring to a boil, then simmer for 1 hour, stirring occasionally.
Makes 12 servings. Steak soup is considered \"the\" soup in Kansas City!
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ightly salt and pepper the steak on both sides; place in
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Fry floured cubed steak in frying pan.
Then take out and fry some onions in same pan.
Remove and drain grease.
Put steak back in pan and pour one
can of cream of celery soup and one can of cream of mushroom soup over steak.
Then put onion on top.
Put lid on and simmer for 20 minutes.
Place steak in greased baking dish.
Cover with cream of mushroom soup and onion soup mix sprinkled on top.
Cover with aluminum foil and bake at 350\u00b0 for 45 minutes.
Brown and drain the ground round steak.
Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
Saute 5 minutes or cover and cook 5 minutes.
Stir in flour or cornstarch.
Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more.
This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.
Cut steak into small pieces.
Salt and pepper steak and place in crock-pot.
Add celery, green onion, parsley flakes and garlic powder.
Pour soup and water on top.
Cook on low overnight.
Sprinkle
steak
with
meat
tenderizer
and
cut
into serving size pieces.
Place
in
Pyrex baking dish.
Mix soups and a little water into a thick sauce; pour over steak.
Cover with foil and bake at 300\u00b0 for about 2 to 3 hours.
Season the steak and place on a large piece of heavy foil. Sprinkle dry onion soup mix over the steak.
Sprinkle on 2 tablespoons water.
Pour brown gravy over this.
Roll edges tight on foil and bake at 400\u00b0 for 1 1/2 hours.
inutes more.
Pour the soup through a colander into a
frying pan, cook the steak-umm and onion in two
Heat oil in large frying pan.
Coat steak with flour.
Brown quickly on both sides.
Drain off oil.
Add mushroom soup and 1 can of water.
Chop onion over top.
Add salt and pepper.
Simmer with lid on for 1 hour.
Slice steak into bite sized pieces.
(Note:
Whole steak is much cheaper than buying stew beef already cut.) Combine ingredients in pressure cooker.
Cook under pressure for 25 to 30 minutes.
Serve with corn cakes.
nd pepper. Liberally season the steak with the rub on both
Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5-6 minutes. Stir together steak, water and the remaining ingredients in a 5-quart crock pot. Cook covered on High for 8 hours or until vegetables are tender. Makes 16 cups.
Batter and fry steak enough to brown on both sides.
Drain. Place meat in casserole dish and cover with soup and onion slices (about 1/2 cup water will make gravy thinner). Bake at 300\u00b0 for about 1 hour.
Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in medium-size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on low for 6 hours. Makes great gravy.
Soup:
Steam the cut cauliflower