Kansas City Steak Sauce Recipes

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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



Kansas City Steak Sauce image

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.

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 teaspoons anise seeds, lightly crushed with a rolling pin
1 teaspoon celery seeds
1 tablespoon dry mustard
1 cup ketchup
1 cup bottled chili sauce
1/4 cup apple cider or apple juice
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey

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



Kansas City Steak Soup image

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

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

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