Steak Soup/Pic

[Roxy15]

Steak Soup:

 

 

1 lb. Round Steak, Thinly Sliced

1 Cup Margarine

1 Cup All-Purpose Flour

1/2 Gallon Water

1/4 T. Ground Black Pepper

1 Large Carrot, Diced

1 Onion, Chopped

1 Stalk Celery, Diced

1-(16-oz.)-Pkg. Frozen Mixed Vegetables

1-(16-oz.)-Can Stewed Tomatoes

12 Cubes Beef Bouillon

2 T. Margarine

 

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, sauté 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.