Kansas City Steak Soup with Corn Pudding
- Active Time 25m
- Total Time 45m
This traditional Midwestern beef stew probably dates back to the mid-eighteenth century and the early days when cowboys led the cattle drives that brought huge herds from Oklahoma and Texas to the stockyards and railhead of Kansas City. As an option, you can add diced tomatoes to the soup and more jalapenos or chili powder if you enjoy spicy foods. Likewise, you can serve the soup with cornbread instead of pudding if you prefer.
- For Corn Pudding:
- 1 1/2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 cup fresh corn (cut from 2 ears)
- 4 eggs
- 1/2 tablespoon sugar
- Pinch of salt
- For Soup:
- 1 pound top sirloin, cut into cubes
- Salt and ground pepper
- 1/4 cup peanut oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 jalapeno chili, seeded and minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pure red chili powder
- 1 bay leaf
- 3 cups beef stock
- 1 cup cooked black beans
- 1 cup fresh corn kernels (cut from 2 ears)
- Dash of Worcestershire sauce
FOR CORN PUDDING: Preheat the oven to 350 degrees F. To prepare the corn pudding, grease a souffle dish or individual 5-ounce ramekins with butter. Sprinkle a little flour over the butter, tap out any excess and set aside. Place 1/2 cup of the corn kernels in a food processor and puree until smooth. Whisk the eggs in a mixing bowl until foamy. Whisk the sugar, flour and a pinch of salt into eggs until thoroughly mixed. Stir in the remaining corn kernels, pureed corn and melted butter, and pour the mixture into the prepared baking dish. Bake for 20 to 30 minutes, until the pudding has set. Remove from the oven and let cool.
FOR SOUP: Season the sirloin with salt and pepper. Heat the peanut oil in a heavy-bottomed saucepan, add the meat, in the batches if necessary, and sear over medium-high heat for 2 to 3 minutes, until brown on all sides. Remove the meat from the pan and keep warm.
Using the same pan, add the onion, garlic, bell pepper and jalapeno, adding more oil if necessary, and saute over medium heat for about 2 minutes. Add the cumin, oregano, chili powder and bay leaf. Deglaze the pan with the stock and bring the mixture to a boil. Lower the heat to a simmer, add the black beans and corn and cook for 2 to 3 minutes, until heated through.
When the soup has thickened, add the meat and Worcestershire sauce. Ladle the soup into warm bowls and serve with the corn pudding on the side.
Tip: missing orgeano amount in ingredient list
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
515 calories; 29g total fat; 293mg cholesterol; 237mg sodium; 28g carbohydrates; 4g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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