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Steak Soup




  1. Brown ground beef in Dutch oven over medium-high heat.
  2. Add onions, carrots, celery and garlic; cook 10 to 12 minutes until vegetables are softened.
  3. Add chicken broth, crushed tomatoes, Worcestershire sauce, hot pepper sauce and pepper; bring to a boil. Reduce heat, cover and simmer 15 minutes.
  4. Meanwhile, melt butter or margarine in small saucepan. Stir in flour. Cook over medium-high heat, stirring, until deep brown. Whisk into soup; cover and simmer 15 minutes more.

Source: Ladies Home Journal - 1996


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