1 lb. ground beef or leftover roast
1/4 lb. butter
1/2 to 3/4 c. flour
1 1/2 qts. water
1 (14 1/2 oz.) can stewed tomatoes or juice
1 lg. carrot, grated
1 med. onion
2 stalks celery
Pepper & salt to taste
1 tsp. sugar
4 beef bouillon cubes
Touch of green pepper
1 c. peas, beans or mixed vegetables

Make a rouex: Melt butter, stir in flour and gradually add 2 cups water. Stir until smooth, add all the water, vegetables and beef. (If using ground beef, saute until brown.) Drain off grease (can be browned in microwave). Add meat to mixture and simmer until vegetables are done, stirring as needed. Cook about 1 1/2 hours. Add tomatoes and simmer a little longer. Yields about 1 gallon.