2 sticks melted butter
3 tbsp. flour (to make thick gravy)
2 c. water
1/2 lb. round steak, cut in sm. pieces
1 c. chopped celery
1 c. chopped onion
1 c. chopped carrots
2 beef bouillon cubes
2 tbsp. Accent
1 (16 oz.) can tomatoes
1 c. frozen mixed vegetables
Coarse ground pepper to taste

In large pot, make thick gravy with first 3 ingredients, then add water. Saute round steak. Pour off grease and add to above soup. Add vegetables (all large cut), bouillon and Accent. Cook until vegetables are half done. Add tomatoes, crushed with fork or blender, frozen vegetables and pepper. Cook until all vegetables are done. Add more water as needed. Serve.

This soup is just as good or better when refrigerated and reheated.