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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 1 |
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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 |
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 |
Directions:
1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
2. 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.
3. 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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