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Steak Soup a la Plaza III

By Tom Landshof

Plaza III is a restaurant in Kansas City where we lived prior to moving to Carmel, Indiana. It was famous for its steak soup and this is a very close approximation. It is not often we have left over steak but just happened to over the holidays. If you don't have any left over steak, use cooked ground beef. This is a hearty soup and almost could be used as a main course. Very easy to make and great on a cold winter night. Enjoy.

Serves 6-8

1/4 pound + 3 tablespoons butter
1 cup finely chopped onions
1 cup finely chopped carrot
1 cup finely chopped celery
1/2 cup flour
2 cups beef broth
1 1/4 cup red wine
1 cup chicken stock
2 cups coarse diced steak or cooked ground beef
1 15-ounce can diced tomatoes
1 15-ounce can crushed tomatoes
2 cups frozen mixed vegetables (1 12-ounce package “steam fresh”)
1 teaspoon Penzeys beef roast seasoning
1/4 teaspoon Bouquet Garni
ground pepper to taste


1. In stock pot or 6-quart pan, sauté onion, carrots and celery in 3 tablespoons butter till tender and just beginning to brown. Remove from pot and set aside.
2. Melt 1/4 pound butter with 1/2 cup flour in pot. Cook over medium heat scraping bottom frequently with a spatula as roux browns. When roux is a nice rich brown, add beef broth while stirring. Add red wine and chicken stock. Add back carrots, onions and celery. Add beef.
3. Stir in the two cans of tomatoes with the juices and bring to simmer. Add mixed vegetables and seasonings.

Note: Freezes well. Be careful not to burn roux.