1 pound round steak, chopped fine 1 medium onion, chopped fine 1 large carrot, chopped fine 3 celery stalks, chopped fine 1/2 pound butter 1 cup flour 1 can (28 ounce size) diced or pureed tomatoes 3 quarts beef stock or consomme 1 1/2 tablespoon Accent seasoning (optional) salt and pepper, to taste 1 tablespoon Worcestershire sauce 1 1/2 cup half and half
Place the meat in a stock pot or Dutch oven. Add the onion, carrot, celery, butter and flour. Mix well and cook for 10 minutes.
Add the tomatoes and stock, Accent (MSG), if using, salt, pepper and Worcestershire sauce and simmer for about 1 hour, stirring occasionally so it won't stick to the bottom of the pan. Add the half-and-half during the last 5 minutes before removing from heat.
If the soup gets too thick, add more beef stock; adjust seasonings. The soup can be frozen for later use.