Kansas City Steak Soup

¼ c. margarine

¼ c. flour

1 14 ounce cans beef broth

½ of a 10 ounce package frozen mixed vegetables

¼ c. diced carrot

¼ c. diced celery

¾ t. kitchen bouquet (optional)

¼ t. pepper

½ ground sirloin

½ c. tomato sauce

In a large saucepan, melt the butter. Stir in the flour till smooth. Cook and stir mixture over med heat for 1 minute. Add beef broth all at once. Cook and stir the mixture till bubbly. Add frozen vegetables, carrot, onion, celery, kitchen bouquet, and pepper. Bring to boiling. Reduce heat, simmer, covered for 10 minutes. Meanwhile, brown the ground sirloin, drain. Add meat and tomato sauce to the soup, cover and simmer for 10 minutes or till tender. Makes 4 servings.