Plaza III Steak Soup (from Carol Belt)
1 stick butter or margarine
1 cup flour
8 cups water
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups (or more) round steak or chuck* (see below)
2 cups frozen mixed veggies
1 cup tomatoes (drained and chopped, fresh if possible, or canned)
1 T. Accent
1 tsp black pepper (freshly ground if possible)
2 T. beef base
The Plaza III will send the recipe upon request (it has been mailed to all 50 states and to foreign countries). Use a non-stick or heavy pan as the soup scorches easily. The soup freezes well. Have butcher coarse grind meat or dice into small pieces. Cook in skillet until done and drain well. Amount of meat may vary, depending on how hearty a soup is desired. 1 ½ pounds of meat makes a very thick soup. Beef base is important! Use a paste type which is dark in color (Le Gout is a common brand name) and comes in a jar. (Don’t use bouillon cubes or powder.) Beef base is very salty, so additional salt in the soup is probably not necessary (when soup is fully cooked do a taste test).
Melt butter, stir or whip in flour to make a smooth paste roux. Add water to roux, stirring well as you add to avoid lumps. Chunk chop the onions, celery and carrots and boil until ½ cooked; drain. Add meat, and beef base, pepper and Accent to the roux mixture. Add drained veggies, frozen veggies and tomatoes. (May add other veggies such as a diced potato, squash, etc.) Adding a bit of wine is nice, too. Bring to a boil and reduce heat to simmer. Continue cooking slowly until vegetables are done.
*for the meat may also use left-over steak or roast, cut into small pieces