Steak Soup

Name: Steak Soup
Ingredients: 1 1/2 lb. ground round steak; 1 to 2 Tbsp. vegetable oil; 2 c. carrots, sliced thin; 1 c. onions, chopped; 1 c. celery, sliced thin; 1/4 c. flour or 2 Tbsp. cornstarch; 2 (14 oz.) cans beef broth; 2 (14 oz.) cans chopped Italian tomatoes; 2 c. water; 2 tsp. Worcestershire sauce; 1 tsp. pepper; 1 tsp. salt or to taste; 1 small box frozen peas; 2 Tbsp. fresh chopped parsley (optional)

14 ingredients

7 steps

Ingredients

1 1/2 lb. ground round steak
1 to 2 Tbsp. vegetable oil
2 c. carrots, sliced thin
1 c. onions, chopped
1 c. celery, sliced thin
1/4 c. flour or 2 Tbsp. cornstarch
2 (14 oz.) cans beef broth
2 (14 oz.) cans chopped Italian tomatoes
2 c. water
2 tsp. Worcestershire sauce
1 tsp. pepper
1 tsp. salt or to taste
1 small box frozen peas
2 Tbsp. fresh chopped parsley (optional)

Directions

1

Brown and drain the ground round steak.
2

Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
3

Saute 5 minutes or cover and cook 5 minutes.
4

Stir in flour or cornstarch.
5

Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
6

Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more.
7

This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.