Steak Soup

This soup is definitly a favorite!  Other garden veggies can be added to the pot as well as those on this ingredients list.

1 lb.  round steak (or other beef) cut in 1/2 inch pieces      
2 15oz. cans diced tomatoes, equivalent of fresh
½-1 C butter                                             
2 quarts beef stock or consommé
1 C flour                                                       
salt and pepper to taste
1 large onion, chopped                        
1 tbsp. Worcertershire
3 stalks celery, sliced                            
1 C half and half
3 large carrots, halved and sliced

Brown meat in butter, then stir in the flour until smooth.  Add onion, carrots and celery and cook 10 minutes, stirring often.  Add tomatoes, stock, salt and pepper to taste.  Add Worcestershire.  Simmer 1 – 3 hours.  It will get slightly thicker the longer it cooks.  Add the half and half during the last 5 minutes of cooking.

(This is a single recipe,  but I usually double or triple it so we can have leftovers.)