Shelly's Recipe

KANSAS CITY STEAK SOUP

Category: Soups

1 tbsp olive oil
1 lb New York strip steaks, cut into 1/2 inch pieces (or rib eye steak)
1/4 tsp pepper, freshly ground
3 tbsp butter
1/2 cup chopped onions, celery and carrots
3-4 garlic cloves, chopped
1/4 cup flour
3 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can beef broth
1/2 cup dry red wine (optional)
1/2 tsp dried thyme

Heat the oil in a large pot over medium high heat until its 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 the 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. Serves 4