A Restaurant Favorite . . . At Home. Plaza III Steak Soup and Beer Bread

I remember my first meal at Kansas City's iconic 

Plaza III

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

"forever"

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

got "toney"

and turned itself into a

"steak house"

which meant 

that everything

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

Steak Soup

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

Beer Bread

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

from

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