Plaza III Steak Soup

Yield: about 1 1/2 quarts

Ingredients

• 1/2 pound ground chuck
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup margarine
• 1 cup all-purpose flour
• 1 quart + 1 cup water
• 1 teaspoon MSG (such as Accent) (optional)
• 1/2 teaspoon ground pepper
• 1 tablespoon beef base paste
• 1 cup chopped tomatoes
• 1 1/2 teaspoons Kitchen Bouquet
• 1 cup frozen mixed vegetables

Instructions

1. Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside.
2. Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside.
3. Melt margarine in a 2 quart saucepan over medium heat.
4. Stir in flour and blend until smooth. Gradually stir in 1 quart + 1 cup water. Cook, stirring, until hot, smooth and thickened.
5. Stir in monosodium glutamate (if using), pepper, beef base and tomatoes. Cook for 1 minute, stirring constantly.
6. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

Nutrition

Per 1 cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11grams protein, 359 milligrams sodium, 2 grams dietary fiber

Attribution

Plaza III, The Steakhouse - published in the Kansas City Star