Steak Soup

Steak Soup
Plaza III Steak House

• 8 tbsp of margarine
• ½ c flour
• 40 oz canned beef broth
• ¼ c fresh carrots, med dice
• ¼ c fresh onion, med dice
• ¼ c celery, med dice
• ½ c canned tomatoes
• 1 tbsp browning sauce (Kitchen Bouquet)
• ¾ tsp seasoning salt
• ¼ tsp black pepper, course grind
• 5 oz mixed frozen veggies
• ½ lb of ground chuck, chili grind, browned and drained of fat

Place butter in a soup pot; melt without browning. Add four and stir to a smooth paste. Cook mixture (roux) over med heat without browning for 3 min, stirring constantly. Add consume and to roux (including browning sauce) and stir until smooth and lightly thickened. Bring to full boil.

Add fresh veggies, tomatoes and seasonings and return to boil. Reduce heat and simmer until veggies are barley tender (20-30 minutes). (Low and slow is best on this soup!)

Add frozen veggies and browned ground chuck. Simmer at least 15 more minutes. Be sure to simmer long enough that the flavors become well blended.

I double and sometimes triple this recipe. For a heartier soup I add more 1 lb of ground chuck to the recipe instead of 1/2 lb.

Serves 4