1 lb. round steak, chopped fine
1/2 lb. butter
1 c. flour
1 1/2 tbsp. Accent
Salt & pepper to taste
1 med. onion, chopped fine
3 sticks celery, chopped fine
1 (No. 2 1/2) can diced tomatoes or solid pack, chopped fine
1 tbsp. Worcestershire sauce
1 1/2 c. half & half cream
3 qt. beef stock or consomme

Braise meat in oven or on top of stove; add vegetables, butter and flour. Mix well and cook for 10 minutes. Add tomatoes and stock, all spices and simmer for about 1 hour without it sticking to bottom of pan. Add cream last 5 minutes before removing from fire.

This soup can be frozen for later use. If it gets too thick, add more beef stock, adjust seasonings. This recipe makes approximately 1 gallon of soup.