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    Steak Soup


    Source of Recipe


    Marla

    List of Ingredients




    Steak Soup

    2 lbs ground chuck or ground round
    1 cup butter
    1 cup all-purpose flour
    1/2 gallon water (8 cups)
    1/4 tablespoon ground black pepper
    1 large carrot, diced
    1 onion, chopped
    1 stalk celery, diced
    1 (16 ounce) package frozen mixed vegetables
    16 ounces stewed tomatoes
    12 cubes beef bouillon
    2 tablespoons margarine

    Recipe



    Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

    Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

    In a skillet saute the steak in 2 tablespoons butter until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.


 

 

 


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