Kansas City Steak Soup

• 1 stick butter or margarine
• 1/2 c. flour
• 4 c. water
• 2 c. cubed flank steak
• 1 c. onion, diced
• 1 c. carrot, diced
• 1 c. celery, chopped
• 1 small bag frozen mixed vegetables
• 1 Tbsp. Accent
• 2 Tbsp. beef base, flavored with spices
• 1 Tbsp. black pepper
• 1 Tbsp. salt
• 1 can cut up whole tomatoes and juice

1. Melt butter in a 4-quart pan.
2. Add flour; stir until smooth. Add 2 cups water and stir.
3. Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup.
4. Add all other ingredients to soup.
5. Bring to a boil, then simmer for 1 hour, stirring occasionally.
6. Makes 12 servings. Steak soup is considered "the" soup in Kansas City!

butter, flour, water, flank steak, onion, carrot, celery, mixed vegetables, accent, beef base, black pepper, salt, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725093 (may not work)