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Steps
1
Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
2
Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
3
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.
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Kansas City is famous for its wonderful beef restaurants and its steak soup. Our version of this regional favorite incorporates steakhouse staples: garlic, potatoes, green beans, onions and steak sauce.
To speed prep, use minced garlic from the jar and frozen chopped onions.
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