Steak Soup

Name: Steak Soup
Ingredients: 3/4 c. butter; 1 c. flour; 1/2 gal. warm water; 2 lb. ground chuck; 1 c. onion; 1 c. carrots; 1 c. celery; 1 (10 oz.) pkg. frozen mixed vegetables; 1 (10 oz.) pkg. frozen corn; 1 (16 oz.) can stewed tomatoes; 2 beef bouillon cubes, mixed with 1/4 c. hot water; 1 1/2 tsp. salt; 1 tsp. pepper

13 ingredients

9 steps

Ingredients

3/4 c. butter
1 c. flour
1/2 gal. warm water
2 lb. ground chuck
1 c. onion
1 c. carrots
1 c. celery
1 (10 oz.) pkg. frozen mixed vegetables
1 (10 oz.) pkg. frozen corn
1 (16 oz.) can stewed tomatoes
2 beef bouillon cubes, mixed with 1/4 c. hot water
1 1/2 tsp. salt
1 tsp. pepper

Directions

1

Melt butter and stir in flour to make a smooth paste. Gradually stir in water.
2

Set aside.
3

In large skillet, saute ground chuck.
4

Drain and add to soup stock.
5

Parboil onion, carrots and celery for 10 to 15 minutes.
6

Drain and add to soup. Add remainder of ingredients and bring to a boil.
7

Simmer 30 to 45 minutes.
8

This soup freezes well.
9

It makes a large amount.