Plaza Iii Steak Soup Recipes

Steps:

• 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.

Steps:

• Melt butter in stock pot.
• Blend in flour to make a smooth paste.
• Gradually add hot water a little at a time.
• Whisking it smooth as you go.
• Simmer until smooth.
• Sauté beef in a large skillet and drain off fat Add meat, bouillon, all vegetables and seasonings to saucepan.
• Bring to a boil, then reduce heat and simmer until vegetables are cooked.

Steps:

• Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground chuck. Cook on medium heat 30 minutes, stirring occasionally. (Soup may be frozen for later use.)

Steps:

• Brown ground beef; put beef and other ingredients in pot with quart water. Cook until veggies are soft. Melt 1 stick butter, mix in 3/4 c flour to make smooth paste. Stir paste into soup until thick.

Steps:

• Brown and drain ground chuck. Set aside. Pan boil onions, celery, and carrots. Set aside.
• Melt butter in a 2-quart pan. Add the flour and mix well. Stir in water until thickened. Stir in the Accent, pepper, beef base, and tomatoes. Cook for 1 more minute, stirring constantly. Stir in the Kitchen Bouquet, all of the vegetables, and the ground chuck. Cook on medium, heat for 30 minutes, stirring occasionally. Serve.

Steps:

• Melt butter in a soup pot over medium heat until just melted, do not brown. Whisk in the flour to form a smooth paste. Cook over moderate heat for 3 minutes, whisking all the while.
• Whisk in the consomme until smooth and slightly thickened. Bring to a full boil.
• Add the tomatoes and their juices, carrots, celery, onions, bouillon cubes, Kitchen Bouquet, and pepper. Return to a full boil, reduce heat, and simmer, covered, for 30 minutes or until the carrots are tender. Stir occasionally.
• While simmering vegetables, cook the ground round over medium heat until browned. Drain off the grease from meat.
• Add the ground round and frozen veggies to the soup. Simmer, covered, for another 15 minutes.