Steak Soup - cooking recipe

Ingredients

1 1/2 lb. ground round steak
1 to 2 Tbsp. vegetable oil
2 c. carrots, sliced thin
1 c. onions, chopped
1 c. celery, sliced thin
1/4 c. flour or 2 Tbsp. cornstarch
2 (14 oz.) cans beef broth
2 (14 oz.) cans chopped Italian tomatoes
2 c. water
2 tsp. Worcestershire sauce
1 tsp. pepper
1 tsp. salt or to taste
1 small box frozen peas
2 Tbsp. fresh chopped parsley (optional)

Preparation

Brown and drain the ground round steak.
Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
Saute 5 minutes or cover and cook 5 minutes.
Stir in flour or cornstarch.
Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more.
This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.