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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	pound	chopped round	557.6013	0.0	98.1016	15.368
margarine	1	cup		1622.0639999999999	2.0304	2.0304	181.608
purpose flour	1	cup		-	-	-	-
water	1/2	gallon		0.0	0.0	0.0	0.0
black pepper	1/4	tablespoon	ground	4.3298	1.1031	0.1792	0.0562
carrot	1		diced	29.52	6.8976	0.6696	0.1728
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
vegetable	1	package	mixed	-	-	-	-
tomato	16	ounces	stewed	104.3261	23.1332	5.4431	0.9072
beef bouillon	12	cubes		-	-	-	-
margarine	2	tablespoons		1622.0639999999999	2.0304	2.0304	181.608

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.