- 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
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.