Steak Soup

• 1 1/2 lb. ground round steak
• 1 to 2 Tbsp. vegetable oil
• 2 c. carrots, sliced thin
• 1 c. onions, chopped
• 1 c. celery, sliced thin
• 1/4 c. flour or 2 Tbsp. cornstarch
• 2 (14 oz.) cans beef broth
• 2 (14 oz.) cans chopped Italian tomatoes
• 2 c. water
• 2 tsp. Worcestershire sauce
• 1 tsp. pepper
• 1 tsp. salt or to taste
• 1 small box frozen peas
• 2 Tbsp. fresh chopped parsley (optional)

1. Brown and drain the ground round steak.
2. Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
3. Saute 5 minutes or cover and cook 5 minutes.
4. Stir in flour or cornstarch.
5. Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
6. 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.
7. This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.

ground round steak, vegetable oil, carrots, onions, celery, flour, beef broth, italian tomatoes, water, worcestershire sauce, pepper, salt, frozen peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584779 (may not work)