"When you think of Kansas City, odds are you're musing about barbecued meats. While there are a number of regional foods bearing the Kansas City moniker, one hearty dish is enough to keep you warm and cozy using more affordable cuts of steak. Kansas City steak soup will surprise you both for its robust and pleasing flavor just as much as it will for making the most of some unsung heroes of steak cuts, round and sirloin."
"There are a myriad of easy ways to improve a cheap cut of steak that will help to make a typically tougher cut more palatable. One of the easiest and most fulfilling options is to cut the steak into smaller, bite-sized pieces and make it the star of your own homemade Kansas City steak soup. The low and slow cooking method of simmering a soup on the stovetop is just the thing to help your steak soften and provide both protein and great taste."
Kansas City steak soup uses trimmed round or sirloin steak cut into slightly larger-than-bite-sized chunks so pieces shrink to the right size during cooking. Steaks are seared first, then removed while vegetables and other ingredients are added. A mirepoix of carrots, celery, and onion can form the flavor base. The soup simmers low and slow on the stovetop so tougher cuts soften and absorb flavor, providing protein and rich taste. Ground beef can be substituted, but steak stretches a sirloin budget. Large batches can be frozen for later enjoyment, and seasonings and vegetables can be adjusted to taste.
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