Roxy15
New member
Steak Soup:
1 lb. Round Steak, Thinly Sliced
1 Cup Margarine
1 Cup All-Purpose Flour
1/2 Gallon Water
1/4 T. Ground Black Pepper
1 Large Carrot, Diced
1 Onion, Chopped
1 Stalk Celery, Diced
1-(16-oz.)-Pkg. 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, sauté 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.
1 lb. Round Steak, Thinly Sliced
1 Cup Margarine
1 Cup All-Purpose Flour
1/2 Gallon Water
1/4 T. Ground Black Pepper
1 Large Carrot, Diced
1 Onion, Chopped
1 Stalk Celery, Diced
1-(16-oz.)-Pkg. 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, sauté 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.