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PAM PAM EAST (SAN FRANCISCO) STEAK
SOUP
 
1 lb. round steak, chopped fine
1/2 lb. butter
1 1/2 c. flour
1 1/2 tbsp. Accent
Salt & pepper to taste
1 med. onion, chopped fine
1 potato, chopped
3 carrots, chopped fine
3 sticks celery, chopped fine
1 (#2 1/2) can tomatoes, chopped fine
1 tbsp. Worcestershire sauce
1 1/2 c. half and half cream
3 qts. (7 cans) beef stock or consomme

Braise meat in oven or on top of stove; add vegetables, butter and flour. Mix well, cook for 10 minutes. Add tomatoes and stock; add all spices and simmer for about an hour, stirring to keep from sticking to bottom of pan. Add cream last, about 5 minutes before removing from heat. Makes approximately 1 gallon of soup. Freezes well; if soup gets too thick, add more beef stock and adjust seasonings.
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