1 c. chopped onions
1 c. chopped carrot
1 c. chopped celery
4 tsp. beef bouillon granules
2 lb. ground round or beef round steak, cut into strips or cubes.
1 tbsp. cooking oil (optional)
1/4 tsp. garlic powder
1/2 tsp. salt
3/4 c. butter
1 c. all purpose flour
1 pkg. frozen mixed vegetables
1 (7 1/2 oz.) can tomatoes, cut up
2 tbsp. snipped parsley
2 tsp. Kitchen Bouquet
1 to 2 tsp. dried basil, crushed
1 tsp. pepper

In saucepan, bring onion, carrot, celery and 1 cup water to boiling. Reduce heat, cover and cook 1 minute. Drain vegetables, reserving liquid. Add bouillon granules to liquid. Set aside. Set vegetables aside. In large kettle, or Dutch oven, brown meat half at a time. (If using steak, cook in 1 tbsp. cooking oil.) Drain. Add garlic powder and 1/2 teaspoon salt. Set meat aside. In same kettle, melt butter; whisk in flour. Add enough water to reserved liquid to make 8 cups. Stir into butter mixture all at once. Cook and stir until thickened and bubbly. Add frozen and mixed vegetables, UNDRAINED tomatoes, parsley, Kitchen Bouquet, basil and the "set aside" vegetables, cooked meat and pepper. Cook, stirring occasionally until heated through. Makes 8 servings.