Hearty Steak and Tater Soup
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4 inch slices (4 cups) (do not peel)
2 medium stalks celery, copped ( 1 cup)
2 medium carrots, copped (1 cup)
1 medium onion (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
4 cans (14 1/2 ounces each) beef broth
1 jar (6 ounces sliced mushrooms, undrained
1/2 cup water
1/2 cup Gold Medal© all-purpose flour
Remove excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and
remaining ingredients except water and flour in 5 quart slow cooker.
Cover and cook on low heat 8 to 9 hours or until beef and vegetables are tender.
Mix water and flour; gradually stir into soup until blended. Cover and cook on
high heat about 30 minutes or until slightly thickened.
Tips. For accurate cooking times and proper doneness, cut all meats and
vegetables into the sizes specified in each recipe.