Pam Pam Steak Soup

• 1 lb. round steak, chopped fine
• ½ lb. butter
• 1 cup flour
• 1 ½ tablespoons Accent
• 1 medium onion, chopped fine
• 1 large carrot, chopped fine
• 3 stalks celery, chopped fine
• 1 (14 or 28 ounce) can diced/solid tomato, chopped fine
• 1 tablespoon Worcestershire sauce
• 1 ½ cups half and half
• 3 quarts beef stock or Consommé
• Salt and pepper

Braise meat in oven or on top of stove, add vegetables, butter and flour. Mix well and cook for 10 minutes. Add tomatoes and stock, all spices and simmer for about 1 hour without it sticking to the bottom of pan. Add cream last 5 minutes before removing from heat. This soup can be frozen for later use. If it gets too thick add more beef stock, adjust seasonings. This recipe makes approximately one gallon of soup.