Kansas City Steak Strips Food

KANSAS CITY STEAK STRIPS

Steps:

• Cut steaks into thin strips.
• Heat 3 tablespoons butter in a large skillet over medium-high heat.
• Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
• Add remaining butter to skillet, then add steak strips.
• Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
• Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
• Blend flour with cold water and stir into skillet.
• Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
• Reduce heat and return mushrooms and onions to skillet.
• Add green beans and mix well.
• Cook about 2 minutes, or until beans are heated through (do not boil).
• Serve over hot egg noodles.

KANSAS CITY STEAK STRIPS

Steps:

• Cut meat into strips and brown in butter.
• Add green onions and cook until soft, not brown.
• Add broth and chili sauce, heat and scrape pan brownings.
• Add green beans and heat through.
• season to your liking with salt and pepper.
• Serve over egg noodles.

KANSAS CITY STRIP STEAK

Steps:

• Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
• Trim fat from the meat.
• Rub mixture on both sides of steaks.
• Cover; chill in refrigerator for 1 hour.
• Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
• (Allow 12 to 15 minutes for medium).

KANSAS CITY STEAK SOUP

Steps:

• Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
• In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
• Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!