Thursday, March 28, 2013

Kansas City Beef Soup

The butter and flour will make a sort of gravy base for the soup. If you leave out the butter and flour, you’ll have a clear broth for the soup instead of the gravy. If you happen to have some homemade beef broth, you could use it instead of the water and beef bouillon granules. Of course, you’ll use regular ground beef or ground chuck, not the ground sirloin.

(from Best Easy Ground Beef Recipes Cookbook, by Best Recipes 2Day)

1/2 cup butter
1/2 cup flour
8 cups hot water
2 pounds ground sirloin or ground beef
2 tablespoons beef bouillon granules
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, sliced
2 cups frozen mixed vegetables (any variety)
28 oz. can diced tomatoes
1 teaspoon pepper

In a large Dutch oven or pot, melt the butter over medium heat. Add in the flour, stirring to form a smooth paste. Gradually add in the hot water, a little at a time, whisking after each addition, until smooth. Simmer until thickened. In a large skillet, cook the beef until browned. Drain. Add beef bouillon granules, onion, carrot, celery, mixed vegetables, tomatoes and the pepper to the flour mixture in the pot. Bring to a boil. Reduce heat to medium low. Simmer for 10 to 15 minutes or until the vegetables are thoroughly cooked.

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