Melt oleo. Stir in flour.
Make a smooth base. Gradually add 2 quarts warm water, stirring constantly. Saute meat in a large skillet. Drain. Add meat to soup.
Parboil onions, carrots and celery for 15 minutes. Drain. Add to soup.
Add all other ingredients. Bring to a boil and simmer 30 to 45 minutes.
Makes 3 quarts.
Melt butter.
Stir in flour and gradually add 2 cups water (roux).
Stir until smooth.
Add all other ingredients, except steak.
Melt margarine, whisk in flour.
Stir in water.
Stir over low heat until smooth.
Add meat and bring to boil.
Add celery, onion, carrots, vegetables, tomatoes, Accent, B-V and pepper. Bring to boil and simmer 4 hours.
Melt margarine and blend in flour.
Add water and stir out lumps.
Saute ground beef and drain grease.
Add to flour stock. Saute onions and celery until slightly tender; add to soup.
Add mixed vegetables, tomatoes, beef concentrate, pepper and salt or Season-All.
Simmer until vegetables are done.
Freezes well.
Melt butter in a 4-quart pan.
Add flour; stir until smooth. Add 2 cups water and stir.
Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup.
Add all other ingredients to soup.
Bring to a boil, then simmer for 1 hour, stirring occasionally.
Makes 12 servings. Steak soup is considered \"the\" soup in Kansas City!
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
he oil in a large soup pot, then saute the onions
Place the butter in a soup pot and allow to melt
Melt butter in a soup pot over medium heat until
ightly salt and pepper the steak on both sides; place in
Place butter in soup pot and melt without browning.
Add flour and stir constantly to form a smooth paste.
Cook over medium heat for 3 minutes.
nd cut the meat into 3/4-inch cubes.
Cut
ntil vegetables are tender and soup begins to thicken. Stir in
Melt oleo and whip in flour to make smooth paste.
Stir in water.
Saute chuck; drain off grease and add to soup.
Add onion, carrots and celery.
Add frozen vegetables, tomatoes, Accent, beef concentrate and pepper.
Bring to a boil; reduce heat to a simmer and cook until vegetables are done.
eftover cooked rice for this soup recipe. Add the cooked rice right
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5-6 minutes. Stir together steak, water and the remaining ingredients in a 5-quart crock pot. Cook covered on High for 8 hours or until vegetables are tender. Makes 16 cups.
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.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important