Description
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Ingredients
- 1 pound round steak, chopped
- 1 cup margarine
- 1 cup all-purpose flour
- ½ gallon water
- ¼ 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 55 mins
Servings: 16