Steak Soup

• 1 lb round steak, finely chopped
• 1 onion, pureed
• 1 large carrot, pureed
• 3 stalks celery, pureed
• 1/2 lb butter
• 1 cup flour
• 3 1/2 cups tomatoes, diced or
• 2 cans stewed tomatoes, unseasoned
• 3 quarts beef stock
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 tablespoons Accent seasoning
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups half-and-half

1. Braise the meat and onion in a large pot.
2. Add all vegetables except tomatoes, butter, and flour.
3. Mix well and cook for 1 minutes.
4. Add tomatoes, beef stock, and all spices.
5. Simmer for about 1 hour, stirring frequently.
6. Add cream the last 5 minutes before removing from heat.
7. If mixture is too thick, add more beef stock and adjust seasonings.
8. This soup freezes well too.

onion, carrot, stalks celery, butter, flour, tomatoes, tomatoes, beef stock, salt, pepper, accent seasoning, worcestershire sauce

Taken from www.food.com/recipe/steak-soup-292890 (may not work)