Saskatchewan City Steak Soup

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Souper_Sasker 3

"I had a soup when I was on holidays this summer and loved it. So, when I got home and the weather changed a little, I decided to try to re-create it. What I came up with is the delicious, thick soup that is really more like a stew. It's amazing with dumplings dropped on top."
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Original recipe yields 8 servings



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  1. Melt butter in soup pot without browning.
  2. Add flour and stir constantly to form a smooth paste.
  3. Cook over medium heat for 3 minutes.
  4. Slowly add beef stock into the past and stir until smooth and lightly thickened.
  5. Add the bouillon cubes.
  6. Add V8 and Worcestershire sauce.
  7. Bring to a boil; add all vegetables, including tomatoes and green beans.
  8. Allow soup to regain boil, reduce heat, cover, and simmer for about 30 minutes or until the vegetables are tender.
  9. While the stock is simmering, sauté the ground beef in a little butter in a large skillet until it is browned, about 10 min. Drain and set aside.
  10. When the fresh vegetables are cooked, add the meat to the soup. Simmer for 15 min.
  11. While simmering add Accent, pepper, Kitchen Bouquet and salt to taste.
  12. If adding dumplings, drop onto soup during last 15 min simmer



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