Recipe Details
Ingredients
-
1cupbutter
-
1cupall-purpose flour
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8cupswater
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1(16 ounce) packagefrozen mixed vegetables
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1(16 ounce) canstewed tomatoes
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1largeonion, chopped
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1largecarrot, diced
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1stalkcelery, diced
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12cubesbeef bouillon
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2tablespoonsbutter
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1poundround steak, chopped
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¾teaspoonground black pepper
Cooking Directions
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Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.
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Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.
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Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories226 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 3g |
17% |
| Cholesterol 17mg |
6% |
| Sodium 894mg |
39% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 2g |
7% |
| Total Sugars 2g |
|
| Protein 9g |
18% |
| Vitamin C 6mg |
7% |
| Calcium 33mg |
3% |
| Iron 2mg |
9% |
| Potassium 278mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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