Wingin’ It: Kansas City Steak Soup

You want soccer. You want meals. So can we! A lot so, in reality, that we smash the 2 collectively to carry you a Buffalo Payments-inspired recipe every week. Whether or not it’s a tackle an opponents’ fave or some actual mad scientist **** coming your approach, Wingin’ It’s the spot to look at. This week we’re prepping for the Jacksonville Jaguars!

Kansas City Steak Soup

In what was most likely probably the most forgettable “Wingin’ It” ever, I spent an inordinate quantity of analysis time looking for one thing, ANYTHING that may very well be thought-about a signature meals down in Jacksonville. I discovered a number of authors admitting there wasn’t one and a pair citations to a semi-racist named sandwich variant with [gasp] Italian dressing on it. How loopy!

So **** Jacksonville. I spent zero time looking for out in the event that they developed any kind of culinary prowess within the final three years and determined to go along with my runner-up recipe for Kansas City.

Kansas City Steak Soup

Serves: 8-10
Lively Time: 30 min
Whole Time: 2 hours

You will want: Giant pot, better than 4Q, giant sauté pan


1 cup unsalted butter (two sticks)
1 cup flour
2 quarts beef inventory (low or no sodium)
1 cup carrots, chopped
34 reduce celery, chopped
12 cup frozen peas
14.5 oz can stewed tomatoes
3 envelopes (1.1 oz measurement) of no sodium beef bouillon powder
salt and pepper to style
(non-compulsory) onion and garlic powder to style
3 Tbsp unsalted butter
1 pound steak, chopped (low cost reduce most well-liked)
Onion powder to style
Floor cayenne pepper to style
Sizzling sauce to style

  1. Soften butter in a big pot on MED.
  2. Add flour and stir in till clean to create a roux (you possibly can add garlic and onion powder on this stage as properly). Stir sometimes till roux begins to brown (see beneath).
  3. Slowly fold within the first quart of beef inventory in (a cup at a time or so) and stir in till clean (see beneath).
  4. Fold in the second quart of beef inventory together with carrots, celery, peas, and tomatoes; stir in.
  5. Sprinkle and stir in bouillon one envelope at a time. Deliver to a simmer, and stir sometimes.
  6. Put together steak: Soften 3 Tbsp butter in giant sauté pan on LOW.
  7. Improve warmth to MED/HIGH and stir in chopped steak. Prepare dinner till beef is browned, stirring sometimes; drain.
  8. Return pan to warmth, including cayenne powder, onion powder and sizzling sauce (see beneath). Stir and prepare dinner till beef begins to char. Take away from warmth and add beef to soup.
  9. Stir sometimes and prepare dinner till vegetable are desired firmness (plan on at the very least an hour, however presumably longer). Season to style with salt and pepper when cooking is sort of full.

Wingin’ It Ideas and Prep Gallery

This week we’ll concentrate on the roux in case anybody is unfamiliar with that. It is a widespread factor for sauces, soups and stews and some ideas can go a great distance.

  • Within the first image we now have the roux proper after stirring within the flour. A roux is nothing greater than fats and flour. When doubtful, go 1:1 ratio like we do right here. The amount makes an enormous distinction. As a heads up, 1 cup:1 cup is a LOT, which means this can be a thick meals. I begin with a couple of third of this for a whole tray of cheese sauce for mac’n.
  • Image two exhibits the MINIMUM quantity of browning it is best to goal for. You can also see areas with little bubbles. That’s a great indicator you’re on the proper temp however ensure you’re stirring fairly a bit. When you’re conscientious about stirring you possibly can go quite a bit darker brown with a roux. Darker browns normally result in much less flour taste ultimately consequence and in case you added seasoning into the combination, extra pronounced taste from these.
  • The following image exhibits stirring within the first cup of liquid. For the primary a number of cups the roux will get approach THICKER with liquid, fairly than thinner. Be sure to stir in completely, permitting the combination time to warmth again up once more earlier than including extra liquid. After the primary quart, you’ll be again to liquid, which is why you possibly can add the remainder of the stuff in bulk.
  • The fourth image is the dreaded “pores and skin” across the outdoors of the pot. When you’re stirring sufficient and the warmth is on the proper setting you shouldn’t ever burn the pores and skin. It’s secure (and inspired) to scrape and stir it again in.
  • The final image is make-or-break for this recipe. When you do that how I did it the entire thing can be spicy and the meat chunks will give further pops of warmth. This image exhibits how a lot cayenne I used, which was sufficient to coat all the beef. I then drizzled sufficient sizzling sauce to coat that. The top result’s just like breading however, y’know, straight up crimson pepper. You possibly can simply reduce this again in case you’re frightened that the “Hellfire beef” won’t be to everybody’s liking. Soups and stews with lengthy cooking occasions are simple to stability. Add slightly of no matter, stir in, let it sit a couple of minutes style. Repeat in case you want extra. You possibly can skip including the cayenne and sizzling sauce on the meat and as a substitute do some at a time in your complete pot till it’s to your liking.
  • That’s additionally why all the components are low/no-sodium variations. You could have over an hour to determine the salt degree out. Simply do some at a time.

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