K c steak soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Round |
| ½ | cup | Celery -- chopped |
| ½ | cup | Onion -- chopped |
| ½ | cup | Carrots -- chopped |
| ½ | cup | Potatoes -- chopped |
| 10 | ounces | Mixed Vegetables, Frozen -- |
| Thawed | ||
| ½ | cup | Butter -- or margarine |
| 1 | cup | Flour |
| 3 | cans | Beef Broth -- 10 3/4 oz |
| Each | ||
| 1 | can | Tomatoes -- chopped, |
| Undrained | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Msg -- (Accent) |
| 1 | teaspoon | Seasoned Salt -- (Lawry's) |
| ½ | teaspoon | Black Pepper |
Directions
Brown meat in a heavy skillet; drain.
Boil 2 cups water in a covered pan. Add vegetables, and cook until almost tender.
Melt butter in a 4 qt dutch oven. Blend in flour. Add beef broth, and simmer until thick.
Add tomatoes, vegetables with liquid, meat, and seasonings. Simmer for 30 minutes.
Recipe By : Karen Broeklin
From: Favorite Fruitcakes By Moira Hodg File