Steak Soup #A1 - cooking recipe

Ingredients

1 1/2 lbs lean sirloin steaks (ground)
1 large onions, chopped or 1 cup onion
2 stalks celery, sliced or 1 cup celery
4 cups reduced-sodium beef broth or 4 cups beef stock
3 1/2 cups diced tomatoes, peeled and seeded, reserve juice
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 cup frozen carrots
2 tablespoons A.1. Original Sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup small shell pasta, like ditalini

Preparation

In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.