Kansas City Steak Soup

bhg.com

Julie Defo

1 ½ pounds lean ground beef (sirloin)

1 cup chopped onion (1 large)

1 cup sliced celery (2 stalks)

2 14 ounce cans lower-sodium beef broth or 3-½ cups beef stock

1 28 ounce can diced tomatoes, undrained

1 10 ounce package frozen mixed vegetables

2 tablespoons steak sauce

2 teaspoons Worcestershire sauce

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup all-purpose flour

Directions at bhg.com

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