Steak Soup

By DDownes

from Megan Spanel

Ingredients

• *Reserve all liquids (liquids + water to equal 6 to 7 cups)
• 1 stick butter
• 2 T. Beefer Upper
• 1 C. flour
• 1 1/2 1 ½ C. round steak, coarse ground
• 1 C. carrots
• black pepper
• 1 C. celery
• 1 C. frozen mixed vegetables
• 1 16 oz. can tomatoes, chopped, drained
• 1 C. diced onions

Preparation

Step 1

Boil veggies until just tender. Save liquid. Saute meat. Make rouz, remove from heat and slowly whisk in liquid. Add rest of ingredients.