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.
Save by using Del Monte Tomatoes and Fleischmann's Margarine.
Prices Valid April 1, 2012 to April 7, 2012
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!