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Receta 'Famous' Steak Soup

by Global Cookbook

Ingredientes

4 lrg Kansas City strip steaks - (8 to 10 ounce ea) 1 c. finely-diced onion 3 c. large-sliced mushrooms 1/4 c. butter plus 3/4 c. butter 1 can Rotel diced tomatoes and green chilies 1 can diced tomatoes 1 can yellow hominy 1/2 c. flour

6 can beef broth - (12 c.) 1 Tbsp. beef browning sauce Beef juices (saved from cutting steaks) 2 Tbsp. Worcestershire sauce Water as needed 4 lrg red potatoes unpeeled, diced 4 lrg carrots sliced 1 c. frzn peas 3 c. minced celery 1/2 lb fresh green beans

Direcciones

1. Grill steaks to medium doneness over charcoal fire with wet hickory chips for smoked flavor. Remove from grill and set aside till cold sufficient to handle. Cut lengthwise into three strips. Saving all the juices from the steak, cut strips into various bite-size pcs. Place in crockpot on HIGH.
2. In large electric skillet, saute/fry onions and mushrooms in 1/4 c. (1/2 stick) butter till golden. Place cooked onions and mushrooms in slow cooker with steak strips. Add in both cans of tomatoes and hominy.
3. For roux (gravy-like thickening): Add in rest of butter (3/4 c. or possibly 1 1/2 sticks) to skillet and heat at 250 degrees. Slowly add in 1/2 c. flour and stir well to brown. Blend in beef broth, browning sauce and beef juices. Add in Worcestershire. Add in water, as needed, to reduce thickness of roux. Consistency should be which of a thin, brown gravy.
4. In boiler, partially cook potatoes, carrots, green beans, peas and celery. Add in vegetables and 1 c. of their cooking water to steak strips in 1 or possibly 2 slow cookers. Stir in roux, mixing ingredients well. Continue cooking on HIGH for 30 min, then reduce heat to LOW and cook till vegetables reach desired tenderness.
5. This recipe yields 12 to 20 servings.

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