KANSAS CITY STEAK SAUCE
Provided by Melanie Barnard
Categories Sauce Onion Fourth of July Kid-Friendly Quick & Easy Backyard BBQ Summer Tailgating Small Plates
Yield Makes about 3 cups to sauce 5 pounds of chicken, ribs, steak, or burgers
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the oil and cook the onion and celery over medium heat until softened, about 5 minutes. Add the anise seeds and cook, stirring, for 1 minute. Add the celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved, then stir in the remaining ingredients. Bring to a boil, then reduce the heat to medium-low and simmer until lightly thickened, 15 to 20 minutes.
- The sauce can be made up to a month ahead and refrigerated. Return to room temperature before brushing on during last 20 minutes of grilling.
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
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