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Kansas City Steak Soup

"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

Instructions :

Prep : 10M	Cook : 16M	Ready in : 1H55M

• 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.

Notes :

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