STEAK SOUP
1 1/2 lbs chuck steak, cubed
4 tablespoons butter
1 (16 oz) can tomatoes, cut up
3 tablespoons beef base
1 teaspoon salt
1 teaspoon pepper
1 cup chopped onion
1 cup chopped carrots
1 (10 oz) package frozen, mixed vegetables
1 cup celery, cut in 1/2-inch pieces
1/2 cup butter
1 1/4 cup flour
2 cups water
Brown steak in the 4 tablespoons butter. Add 6 cups water, tomatoes, beef base, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Add the mixed vegetables, celery, carrots, and onion. Continue to simmer, covered for 30 minutes. Combine the 1/2 cup soft butter and the flor and gradually blend in the 2 cups water. Add to the meat mixture. Cook and stir until the mixture is thick and bubbly.
Makes 12 cups
