I remember my first meal at Kansas City's iconic
In those years, it was a restaurant (that served steak)
Today, it is a "steak house"!
It's been part of Kansas City's
Country Club Plaza
On my first trip, all those years ago,
they were like any other "nice" restaurant
soup or salad,
steak and baked potato
All for one price
(and that, as I remember was probably $6)
Somewhere along the way
(for we moved south from the city
and didn't get there that often)
The Plaza III
and turned itself into a
was ala carte
We still go there when we're in the city
For special occasions
like birthday or anniversary celebrations
And we always order
Made with "ground steak"
not chunks of steak
A beefy broth, full of vegetables
It is a must when we dine at the Plaza III
However, years and years and years ago
we acquired the recipe.
And we've made it ever since.
Only instead of ground steak, we usually use ground beef
(not having steaks from the night before that didn't sell and so we have to do something with them!)
It's nice to have a favorite food
whenever we want
And we don't have to get dressed up to eat it!!!
It's been cold on the prairie
And soup meals warm us on the inside
(as our fire warms us on the outside)
Plaza III steak soup is one of those perfect
cold almost winter day meals
A big bowlful
(and perhaps a second)
Served with another perennial favorite
An easy quick but yeasty tasting bread
slathered in butter
it's perfect with the soup!
Leftovers the next morning are perfect for breakfast toast!
You don't have to live in or near Kansas City
to enjoy the soup.
It's easy to make at home.
And I'm sharing the recipe I clipped all those years ago
The Kansas City Star
PLAZA III STEAK SOUP
1/2 c. butter
1/2 c. flour
8 cups hot water
2 pounds lean ground beef
2 T. beef bouillon granules
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, sliced
2 cups frozen mixed vegetables
1 can diced tomatoes
1 t. pepper
Melt butter in a soup pot. Blend in flour to make a smooth paste. Add hot water, a little at a time. Simmer until smooth. Saute beef in a large skillet and drain off fat. Add meat, bouillon, all vegetables and seasonings to butter/flour/water mixture. Simmer until vegetables are cooked.
NOTE: It originally called for Accent -- I omit that!
It is Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday