Saskatchewan City Steak Soup Recipe

Name: Saskatchewan City Steak Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1/3 cup all-purpose flour; 5 cups beef stock; 2 beef bouillon cubes; 1 cup vegetable juice (such as V8(R)); 3 dashes Worcestershire sauce; 1/2 cup diced celery; 1/2 cup peeled, diced carrots; 1/2 cup chopped onion; 1 head cabbage, shredded; 1 (14.5 ounce) can green beans, drained; 1 (14.5 ounce) can diced tomatoes; 1 pound lean ground beef; 1 teaspoon monosodium glutamate (such as Ac'cent(R)); 1 1/2 teaspoons ground black pepper; 1 1/2 teaspoons browning sauce (such as Kitchen Bouquet(R)); salt, to taste

Servings: persons

6 tablespoons butter
1/3 cup all-purpose flour
5 cups beef stock
2 beef bouillon cubes
1 cup vegetable juice (such as V8(R))
3 dashes Worcestershire sauce
1/2 cup diced celery
1/2 cup peeled, diced carrots
1/2 cup chopped onion
1 head cabbage, shredded
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can diced tomatoes
1 pound lean ground beef
1 teaspoon monosodium glutamate (such as Ac'cent(R))
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons browning sauce (such as Kitchen Bouquet(R))
salt, to taste

1
Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the beef stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the bouillon cubes, vegetable juice, and Worcestershire sauce. Bring to a boil over medium-high heat, then add celery, carrots, onion, shredded cabbage, green beans, and tomatoes. Allow soup to return to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
2
Meanwhile, cook and stir ground beef in a skillet over medium-high heat until browned, about 10 minutes. Drain and set aside. When the vegetables in the soup are tender, stir in the ground beef and simmer for 15 minutes. Stir in monosodium glutamate, pepper, browning sauce, and salt to serve.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons butter, 1/3 cup all-purpose flour, 5 cups beef stock, 2 beef bouillon cubes, and more.

Yes, Saskatchewan City Steak Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saskatchewan City Steak Soup

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