Buffalo Steak Soup

(4-6 servings)

In an oblong pan, melt 1 stick oleo and whip in 1 cup flour until it is a smooth paste. Stir in 1/2 gallon water. Brown 2 cups ground buffalo, drain and add to paste and water.

In separate pan, cook until tender:
1 c. onion   1 c. carrots   1 c. celery
Then add to liquid.

Add:
1 can tomatoes
2 Tbsp. Accent
4 Tbsp. beef concentrate
Pepper
1 tsp. Kitchen Bouquet
1 pkg. frozen mixed vegetables
  (optional)


Bring to a boil and simmer 2-3 hours.
It might be necessary to thicken more after it has cooked.



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