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Steak and Tomato Soup

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PREP TIME
20 min
COOKING TIME
122 min
TOTAL TIME
142 min
SERVINGS
16 servings
Dinner U.S.
Steak and Tomato Soup
Ingredients
  • 1 cup butter
  • 1 cup all-purpose flour
  • 8 cups water
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (16 ounce) can stewed tomatoes
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 12 cubes beef bouillon
  • 2 tablespoons butter
  • 1 pound round steak, chopped
  • 3/4 teaspoon ground black pepper
Instructions
1
Heat a large stockpot over medium-low heat and melt 1 cup of butter. Combine the melted butter with flour in the stockpot, whisking continuously until a smooth and light golden paste forms, approximately 5 minutes.
2
Gradually add 2 cups of water to the stockpot while continuously whisking, then bring the mixture to a gentle simmer over medium heat. Continue cooking and stirring until the desired consistency is achieved, taking around 10 to 15 minutes.
3
Add the remaining 6 cups of water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes to the stockpot. Melt 2 tablespoons of butter in a separate large skillet over medium heat and cook steak until it is nicely browned on all sides, approximately 3 to 5 minutes.
4
Drain the excess grease from the skillet and transfer the steak to the stockpot. Bring the mixture to a rolling boil, then reduce the heat and let it simmer, stirring occasionally, until the vegetables are tender, taking around 1 1/2 hours. Season with pepper before serving.