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Steak Soup Recipe

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This recipe for Steak Soup, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Ann Elrod
Added: Tuesday, July 8, 2008


1 stick butter
1/2 c. all-purpose flour
4, 10 oz. cans beef consommé
1/2 c. fresh carrots, diced
1/2 c. celery, diced
1/2 c. onions, diced
1, 8 oz. can tomatoes, chopped
1 1/2 tsp. Kitchen Bouquet
2 beef bouillon cubes
1/2 tsp. ground black pepper
1 tsp. Accent
1, 10 oz. pkg. frozen mixed vegetables
1 lb. ground beef steak, browned and drained

1. Place butter in a soup pot and allow to melt without browning. Add flour to the butter and stir to form a smooth paste. After the mixture is smooth, cook over medium heat, without browning for 3 minutes, stirring constantly.
2. Add the consommé to the flour-butter mixture and stir until smooth and lightly thickened. Bring to 1 full boil.
3. Add fresh vegetables and seasoning with tomatoes to the boiling soup. Allow the soup to regain the boil, then reduce heat and simmer for 30 minutes until fresh vegetables are almost tender.
4. Add frozen vegetables and the browned ground steak. Simmer an additional 15 minutes.

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