Kansas City Steak Soup with Corn Pudding Recipe
Ingredients
| Corn | 1 Cup (16 tbs) (For the Corn Pudding:) | |
| Eggs | 4 (For the Corn Pudding:) | |
| Sugar | 1/2 Tablespoon (For the Corn Pudding:) | |
| Salt - a pinch | ||
| All purpose flour | 2 Tablespoon (For the Corn Pudding:) | |
| Butter | 1 1/2 Tablespoon, melted (For the Corn Pudding:) | |
| Top sirloin | 1 pound, cubed (For the Soup:) | |
| Salt | 1 To taste (For the Soup:) | |
| Black pepper | 1 To taste (For the Soup:) | |
| Peanut oil | 1/4 Cup (16 tbs) (For the Soup:) | |
| White onion | 1 , diced (For the Soup:) | |
| Garlic | 4 Clove (5gm) (For the Soup:) | |
| Red Bell Pepper - 1 no, seeded, diced | ||
| Jalapeno Chile - 1 no, seeded, minced | ||
| Cumin | 1/2 Teaspoon (For the Soup:) | |
| Dried oregano | 1/4 Teaspoon (For the Soup:) | |
| Pure Red Chile Powder - 1/4 teaspoon | ||
| Bay leaf | 1 (For the Soup:) | |
| Beef Stock | 3 Cup (16 tbs) (For the Soup:) | |
| Black beans | 1 Cup (16 tbs), cooked (For the Soup:) | |
| Corn kernels | 1 Cup (16 tbs) (For the Soup:) | |
| Worcestershire Sauce - a dash | ||
Directions
GETTING READY
1) Preheat the oven to 350° F.
2) Lightly grease a souffle dish or separare ramekins of 5-ounce each with butter. Dust a little flour over the butter and shake off the excess.
3) In a blender, puree 1/2 cup od corn kernels to a smooth consistency.
MAKING
4) In a bowl, whisk the eggs together to form a foamy mixture. Add in sugar, salt and flour and whisk again to dissolve. Add in 1/2 cup of corn, corn puree and melted butter.
5) Pour the batter into the baking dish or individual remekins and baking for about 30 minutes, or until the pudding has set.
6) Allow the corn pudding to cool down.
7) Season the sirloin with salt and pepper.
8) In a heavy saucepan, heat oil and sear the sirloin in batches for about 3 minutes on each side. Remove from the pan and keep warm till serving time.
9) In the same pan, saute onions, garlic, bell pepper and jalapeno for about 2 minutes on medium heat. Add in cumin, oregano, chile and bay leaf. Pour in the stock to deglaze the pan and allow to come to a boil.
10) Turn down the heat, add in corn and black beans and cook for about 2 to 3 minutes.
11) As the soup thickens, add in the meat and worcestershire sauce.
SERVING
12) Pour hot soup into the serving bowls and serve slices of corn pudding on the side.
1) Preheat the oven to 350° F.
2) Lightly grease a souffle dish or separare ramekins of 5-ounce each with butter. Dust a little flour over the butter and shake off the excess.
3) In a blender, puree 1/2 cup od corn kernels to a smooth consistency.
MAKING
4) In a bowl, whisk the eggs together to form a foamy mixture. Add in sugar, salt and flour and whisk again to dissolve. Add in 1/2 cup of corn, corn puree and melted butter.
5) Pour the batter into the baking dish or individual remekins and baking for about 30 minutes, or until the pudding has set.
6) Allow the corn pudding to cool down.
7) Season the sirloin with salt and pepper.
8) In a heavy saucepan, heat oil and sear the sirloin in batches for about 3 minutes on each side. Remove from the pan and keep warm till serving time.
9) In the same pan, saute onions, garlic, bell pepper and jalapeno for about 2 minutes on medium heat. Add in cumin, oregano, chile and bay leaf. Pour in the stock to deglaze the pan and allow to come to a boil.
10) Turn down the heat, add in corn and black beans and cook for about 2 to 3 minutes.
11) As the soup thickens, add in the meat and worcestershire sauce.
SERVING
12) Pour hot soup into the serving bowls and serve slices of corn pudding on the side.
Chef
