2 c. frozen mixed vegetables
1 c. onion, chopped
2 lbs. lean ground beef
1 c. flour
7 tsp. beef bouillon granules
2 tsp. accent
1/2 tsp. salt
Pepper to taste
1 c. celery, chopped
1 c. carrots, chopped
1/2 lb. butter
2 qts. water
1/2 c. hot water
1 lb. can solid wedge tomatoes
Garlic powder to taste

Parboil for 3 minutes the frozen mixed vegetables, celery, onion and carrots. Set aside to cool and save the liquid. Saute the lean ground beef, drain. Melt the butter in a large kettle. Slowly add 1 cup flour and 2 quarts water (measure reserved liquid from cooking vegetables and add enough water to measure 2 quarts). Add the beef bouillon granules which have been softened in 1/2 cup hot water. Add remaining ingredients. Combine meat, sauce and vegetables mixtures. Simmer for 2 to 3 hours.