Steak soup

Yield: 4 quarts

Measure Ingredient
1 cup Butter
1½ cup Chopped onions
1½ cup Sliced carrots
1 cup Diced celery
1 cup Flour
1 pounds Ground beef
2½ quart Water
1 \N 8 oz. can chopped tomatoes
⅓ cup Beef stock base
\N \N Pepper
1 \N 10 oz. pkg. frozen mixed
\N \N Vegetables

Melt the butter in a large saucepan. Add the onions, carrots and celery. Saute until the onions are tender, about 15 mins. Add the flour and stir until well blended and smooth. Cook until mixture boils around edges, but do not overcook or roux will break down. Set aside. Crumble the ground beef over a jelly-roll pan and pat into a layer 1 inch thick. Bake at 350 degrees for 15 to 20 minutes, or until meat is browned. The color of the beef will determine the color of the soup. Drain. Break up the meat into ½-ich chunks. Add half of the water to the saucepan containing the vegetables and bring to a simmer. Add the tomatoes, beef chunks and stock base. Season to taste with pepper. Cook, stirring, 10 minutes. Add remaining water and frozen vegetables. Cook 5 minutes longer or until vegetables are tender. DO NOT BOIL>

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