Steak and Potato soup.
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|1 lb||beef boneless round steak|
|1 lb||small red potatos, cut into 1/4-inch slices(4cups)|
|2 medium||stalks celery, chopped(1cup)|
|2 medium||carrots, chopped(1cup)|
|1 medium||onion, chopped(1/2cup)|
|2 clove||garlic, finley chopped|
|1 Tbsp||beef bouillon granules|
|4 can(s)||(14 1/2 ounces each) ready-to-serve beef broth|
|1 jar(s)||(6 ounces) sliced mushrooms, undrained|
|1/2 c||gold medal all-purpose flour|
trim excess fat from beef. Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart crock-pot slow cooker. Cover and cook on low heat setting 8-9 hours or until beef and vegetables are tender. Mix water and flour . Gradually stir flour mixture into soup until blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.