Kansas City Steak Soup

• 1 1/2 pounds cubed steak
• 1 large onion, chopped (1 cup)
• 2 14-ounce cans beef broth or 3-1/2 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
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour

In a pot, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to pot.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.