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
KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE
Provided by Suzanne Tracht
Categories Beef Shellfish Broil Sauté Mother's Day Steak Lobster Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
- Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
- Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
- Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
KANSAS CITY STEAK STRIPS
Sauced steak strips are combined with green beans, mushrooms and onions, then served over egg noodles. Serve with a salad and some garlic bread for a great meal. From an Easy Everyday Cooking recipe card.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut steaks into thin strips.
- Heat 3 tablespoons butter in a large skillet over medium-high heat.
- Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
- Add remaining butter to skillet, then add steak strips.
- Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
- Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
- Blend flour with cold water and stir into skillet.
- Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
- Reduce heat and return mushrooms and onions to skillet.
- Add green beans and mix well.
- Cook about 2 minutes, or until beans are heated through (do not boil).
- Serve over hot egg noodles.
Nutrition Facts : Calories 454.8, Fat 15.8, SaturatedFat 7.7, Cholesterol 108.8, Sodium 513, Carbohydrate 45.7, Fiber 5.1, Sugar 3.8, Protein 32.8
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