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Steak soup

January 11, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

On these cool nights, you will find this original recipe, developed in 1963 in Kansas City at the Plaza III Steak House, really hits the spot.


1 stick of butter

2/3 c. flour

1 tsp. coarse ground black pepper

1 tsp. salt

1/2 c. chopped carrots, coarsely cut

1/2 lb. coarsely ground hamburger

1 c. frozen mixed vegetables

1 1/2 tsp. kitchen bouquet

1 quart + 1 cup water

1/2 c. coarse cut celery

2 tbs. beef base

n 1/2 c. coarse cut onions

1 c. canned chopped tomatoes

How to:

1. Brown and drain ground hamburger

2. Chop celery, onions and carrots very chunky and par boil

3. Melt butter in a 2 quart pot and stir over medium heat with wire whip until smooth, but do not brown

4. Add water and stir until it thickens

5. Add beef base, salt, pepper and tomatoes and cook one minute more, stirring constantly

6. Add kitchen bouquet, all other vegetables and ground hamburger

7. Cook on medium heat, stirring frequently for 30 minutes, being careful not to scorch

8. Serve with large chunks of French bread or biscuits.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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