2Heat vegetable oil in heavy skillet. Fry meat on medium heat until medium well.
3Remove from pan and set aside. In a large stock pot on medium high heat add one stick of butter. When melted saute the onion until slightly browned and add potatoes and carrots. Saute for an additional 5 minutes.
4Add meat and broth to stock pot. Bring to boil. Turn down heat and simmer uncovered for one hour.
5Make a thickening paste by adding water in small amounts to remaining dredging flour until it becomes a paste that is able to be stirred with a spoon. Add to broth in stock pot to thicken.
6Add salt and pepper to taste. Serve with homemade warm rolls and butter!