Kansas City Steak Soup

• porzioni: 4 servings
• tempo di preparazione: 30 minutes
• tempo totale: 1 hour 5 minutes

Ingredienti

4 cups (950 ml) homemade chicken stock or store-bought low-sodium chicken broth (see note)

1/2 ounce (14 g) dried porcini mushrooms

1 pound Kansas City strip steak or NY strip steak (about 2 steaks), trimmed of excess fat and diced into 3/4 inch cubes

1 teaspoon Diamond Crystal kosher salt plus more for seasoning steak; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper, plus more for seasoning steak

4 tablespoons (57 g) unsalted butter, divided

8 ounces (227 g) cremini mushrooms, trimmed and thinly sliced

1/2 medium yellow onion (4 ounces; 110g), diced

1 medium carrot (4 ounces; 80 g), peeled and diced

2 small ribs celery (80 g), halved lengthwise, then sliced

1 tablespoon (25 g) tomato paste

1/4 cup (37 g) all-purpose flour

1/2 cup (120 ml) dry sherry, such as oloroso sherry

(8 ounces) canned diced tomatoes, drained (1 cup)

1 tablespoon (15 ml) bottled steak sauce, preferably A1

1 tablespoon (15 ml) Worcestershire sauce

Istruzioni

In a microwave-safe container, heat chicken stock and dried porcini mushrooms until stock is hot and mushrooms are fully hydrated, about 3 minutes on high. Use a slotted spoon to transfer hydrated porcini to a cutting board. Chop porcini and return to stock. Set aside.

Pat steak dry and season steak cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed stockpot, heat 2 tablespoons butter over medium-high heat until melted. Once foaming subsides and butter begins to brown, add steak and sear, stirring occasionally, until cubes are generously browned all over, 2 to 3 minutes. Transfer to a large plate and set aside.

Add cremini mushrooms to Dutch oven and sauté, stirring occasionally, until mushrooms release their liquid and are deeply browned, about 8 minutes. Transfer to a bowl and set aside.

Add remaining 2 tablespoons of butter, then onions, carrots, and celery. Stir until vegetables are softened and browned around edges, about 4 minutes. Add tomato paste and stir to incorporate, about 30 seconds. Add flour and stir until vegetables are coated and no bright white streaks remain, about 30 seconds.

Add sherry and stir vigorously, scraping up browned bits with a wooden spoon, until fragrant and almost completely evaporated, about 30 seconds. Add broth with porcini mushrooms, tomatoes, cooked cremini mushrooms, steak sauce, Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon pepper. (Do not add steak.)

Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until soup is glossy and has thickened, about 15 minutes. Season with additional salt and pepper to taste. Add steak and stir just until heated through, about one minute. Ladle into individual bowls and serve.

Nutrizione

• Calorie: 646 kcal
• Grassi Totali: 40 g
• Grassi Saturi: 18 g
• Grassi Insaturi: 0 g
• Colesterolo: 127 mg
• Sodio: 1121 mg
• Carboidrati Totali: 30 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 11 g
• Proteine: 40 g