Kansas City Steak Soup

• 1 pound round steak, chopped
• 1 cup margarine
• 1 cup all-purpose flour
• 1/2 gallon water
• 1/4 tablespoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 stalk celery, diced
• 1 (16 ounce) package frozen mixed vegetables
• 16 ounces stewed tomatoes
• 12 cubes beef bouillon
• 2 tablespoons margarine

1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
2. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
3. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

margarine, flour, gallon water, ground black pepper, carrot, onion, celery, mixed vegetables, tomatoes, beef bouillon, margarine

Taken from www.allrecipes.com/recipe/12954/kansas-city-steak-soup/ (may not work)