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Thursday, February 25, 2016

Kansas City Steak Soup

Ingredients

  • Servings: 1
  • 1 pound round steak, chopped
  • 1 cup margarine
  • 1 cup all-purpose flour
  • 1/2 gallon water
  • 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

    Preparation Time: 10 mins Cook Time: 1 hr 45 mins

    Ready Time: 1 hr 55 mins

  • 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 or margarine 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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