Categories: Soup

Ingredients

• Makes 4 to 6 servings
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (28 oz) can beef broth
• 1 (10 oz) bag frozen mixed vegetables
• 1/4 cup diced carrots
• 1/4 cup diced sweet onion
• 1/4 cup diced celery
• 3/4 tsp. browning and seasoning sauce
• 1 pound sirloin, cut inot bit-sized pieces
• 1 T. grape seed oil
• 1/2 cup diced canned tomatoes

Directions

1. Start by making a roux; melt butter over medium-high heat in a large heavy-bottomed stock pot. Sprinkle flour over melted butter, and whisk constantly until flour turns a dark brown color but does not burn.

2. Whisk in beef broth until mixture starts to slightly thicken. Stir in mixed vegetables, carrots, onion, celery and browning and seasoning sauce to stock pot. Bring mixture to a boil, then reduce heat to low. Cover tightly with lid and allow to simmer. In a separate skillet, brown sirloin in grape seed oil over medium-high heat. dd browned sirloin and diced tomatoes to stockpot and stir until well combined. Again, cover pot tightly with lid, and allow soup to simmer another 30 minutes before serving.

3. Note: Fletcher uses Kitchen Bouquet browning and seasoning sauce.

4. 504 calories per serving

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