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.