|
PLAZA III STEAK SOUP
|
||||||||
| 1 Stick Butter or Margarine Melt oven medium heat in large Dutch oven. 1 Cup All-Purpose Flour Whisk into melted butter or margarine to make a smooth paste. Cook to 10-15 minutes, stirring often with whisk. 1/2 Gallon Water Whisk into roux, making sure mixture is smooth. 2 Cups Cooked Ground Beef Drained 1 Cup Finely Chopped Onions 1 Cup Finely Chopped Carrots 1 Cup Finely Chopped Celery Add to mixture in Dutch oven. Cook 5-10 minutes or until vegetables are tender. 2 Cups Frozen Mixed Vegetables 1 Large Can Chopped Tomatoes 1 Tablespoon Accent (may be left out if you don’t want MSG) 2 Tablespoons Beef Base or 2 Beef Bouillon Cubes 1 Tablespoon Ground Black Pepper (or less if desired) Add. Bring to a boil. Reduce to simmer and cook until vegetables are done. May be frozen for later use. DO NOT ADD SALT. |
||||||||
|
This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
||||||||
|
||||||||