Saturday, July 25, 2009

Recipe: Kansas City Steak Soup

3 C water, 2-4 T beef bouillon
1/2 C butter, 1/2 C flour
2 small onions, chopped
3 stalks celery, chopped
2 carrots, sliced
1 lb canned tomoatoes
1 tsp pepper
1 10oz pkg frozen mixed vegetables
1 lb coarsely ground chuck (or cubed steak), browned and drained.

Put all ingredients in big pot on stove at low for two hours. One hour before serving, mix butter and flour, add and stir until thickened.

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