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Kansas City Steak Soup With Corn Pudding

Beef.Chef's picture
Ingredients
  Corn 1 Cup (16 tbs)
For the corn pudding
  Fresh corn 1 Cup (16 tbs)
  Eggs 4
  Sugar 1⁄2 Tablespoon
  All purpose flour 2 Tablespoon
  Butter 1 1⁄2 Tablespoon, melted
For the soup
  Top sirloin 1 Pound, cubed
  Black pepper To Taste
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 4 Clove (20 gm)
  Peanut oil 1⁄4 Cup (4 tbs)
  Red bell pepper 1 , seeded
  White onion 1 , diced
  Garlic 4 Clove (20 gm), minced
  Jalapeno 1 , seeded
  Red bell pepper 1 , seeded and diced
  Cumin 1⁄2 Teaspoon
  Jalapeno 1 , seeded and minced
  Cumin 1⁄2 Teaspoon, ground
  Dried oregano 1⁄4 Teaspoon
  Red chile powder 1⁄4 Teaspoon
  Bay leaf 1
  Corn kernels 1 Cup (16 tbs)
  Beef stock 3 Cup (48 tbs)
  Black beans 1 Cup (16 tbs), cooked
  Fresh corn kernels 1 Cup (16 tbs)
  Worcestershire sauce 1 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Soup
Ingredient: 
Corn
Cook Time: 
45 Minutes
Servings: 
4

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