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.

1 can tomatoes
2 Tbsp. Accent
4 Tbsp. beef concentrate
1 tsp. Kitchen Bouquet
1 pkg. frozen mixed vegetables

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

Copyright 2010 - Big Shaggy Buffalo Ranch - 6569 State Route 55 - Urbana, Ohio 43078 - (937) 788-2333