Kansas City Steak Soup

[Roxy]

Kansas City Steak Soup:

1 lb. round steak, chopped

1 cup margarine

1 cup all-purpose flour

1/2 gallon water

1/4 T. Ground Black Pepper

1 large carrot, diced-or to taste

Onions, chopped to taste

Garlic, chopped to taste

Celery, diced to taste

Potatoes, diced- to taste

1-(16-oz.) 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 saute the steak in 2 T. 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.