O'Charley'S Pepper Steak Soup - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons diced red onions
1/3 cup diced green pepper
1/3 cup diced fresh celery
2 tablespoons all-purpose flour
42 cups water
3 beef bouillon cubes (to taste)
4 cups half-and-half
1 cup cooked potato, pieces (microwaved or baked)
black pepper
cayenne pepper
5 ounces cooked rib eye steaks, cut up (baked or fried)
1 tablespoon cold water
1 tablespoon cornstarch

Preparation

Melt butter or margarine in a small stockpot or Dutch oven set over.
medium-high heat. When butter foams, add onions, green pepper and
celery.
Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
and.
brown. Add flour, and cook 2 to 3 minutes more, stirring often.
When flour smells \"nutty\" and is browned, add water. Cover, and bring
to a.
boil. Add bouillon cubes. Stir until blended.
Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
to.
20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
enough to eat with a fork, and salty from the bouillon cubes. (Do not
add.
extra salt.).