Kansas City Steak Soup Recipe

Make a roux by melting the butter or margarine then stirring in the flour. Brown gently.

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.

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.