Plaza III Steak Soup

Plaza III Restaurant
½ cup butter
½ cup flour
4 10 oz cans beef consommé
½ cup carrots diced
½ cup celery diced
½ cup red onion diced
1 14 oz can tomatoes chopped
1 tablespoon Worcestershire sauce
½ cup red wine
2 cubes beef bouillon
1 teaspoon Accent (MSG)
½ teaspoon black pepper
1 pound ground beef steak
pinch salt
pinch pepper
pinch garlic powder
pinch onion powder
1 10 oz package frozen mixed vegetables Or use fresh vegetables with
the carrots and celery, above
  1. In a 4 quart dutch oven, melt the butter without browning.
  2. Add the flour. Stir to form a smooth paste. After the mixture is smooth, cook over medium heat, without browning, for 3 minutes stirring constantly.
  3. Add the consommé. Stir until smooth and slightly thickened. Bring to a full boil.
  4. Add the carrots, celery, onions, tomatoes, Worcestershire sauce, red wine, bouillon cubes, Accent, and black pepper. Allow the soup to regain a boil, then reduce heat and simmer for 30 minutes until fresh vegetables are almost tender.
  5. While the soup is simmering, brown the ground beef steak with the pinch of salt, pepper, garlic powder, and onion powder. Drain.
  6. When the soup is done simmering, add the drained beef, and the frozen mixed vegetables, if using them.
  7. Simmer an additional 15 minutes.