Steak Soup
 
 
Author:
Ingredients
  • ½ cup butter
  • ½ cup flour
  • 3 (14.5 ounce) cans beef broth
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onions, diced
  • 1 (14 ounce) can Fire Roasted Diced Tomatoes, undrained
  • 1 (14 ounce) can diced Tomatoes, undrained
  • 1 bay leaf
  • 1 tablespoon dried Parsley
  • ½ teaspoon thyme
  • ½ teaspoon curry powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon balsamic vinegar
  • 1 (12 ounce) package frozen mixed vegetables
  • 2 pounds ground Sirloin, browned and drained
Instructions
  1. Melt butter over medium heat in a Dutch Oven or large pot.
  2. Add flour to melted butter and stir to form a paste.
  3. Cook over medium heat for about 3 minutes, whisking frequently.
  4. Slowly add beef broth and bring to a boil.
  5. Add carrots, celery, onion, tomatoes, and seasonings.
  6. Bring soup back to a boil.
  7. Reduce heat and simmer for 30 minutes.
  8. Add frozen vegetables and browned sirloin.
  9. Simmer for 15 more minutes until the vegetables are tender.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/steak-soup/