Jane must have really liked this soup because she had three different notations of the recipe. One was a typed letter on country club stationery, one was a newspaper clipping, and then this one in her own hand. It sounds like a good dish, so maybe a couple of her friends found the recipe and sent it to her.

If you are unfamiliar with Wilson’s BV, that is sort of like a beef bullion. They called it “the beefer upper” and it looks like it came in a 2 or 3 oz jar. It can be difficult to find in stores apparently, so if you cannot find it, please substitute a similar beef bullion or soup base. If you really like it, you can buy a case of BV for $25 from the manufacturer. I don’t make *that* much soup though.

Plaza III is a Frommer’s rated Excellent steak house in Kansas City, MO.  They have been in business for 45 years in the high end Country Club Plaza shopping district, on par with Ruth’s Chris Steakhouse and other big ticket dining destinations. For those of us who can’t afford these places, we find ways to recreate the soup. :-)

Steak Soup – Plaza III

2 lbs ground round

1 c chopped onion

1 c diced carrots

1 c diced celery

1 stick margarine

1 c flour

2 quarts water

10 oz pkg frozen vegetable mix

16 oz can tomatoes

1 tbsp Accent

1 jar Wilson’s BV

1 tsp pepper

Brown ground round; drain. Meanwhile, parboil onion, carrots, and celery in boiling water to cover until partially cooked. Melt margarine in large pan or Dutch oven. Blend in flour to make smooth paste. Gradually stir in water (vegetable liquid may be used in 2 quarts). Add browned meat, parboiled vegetables and remaining ingredients. Bring to a boil – reduce to simmer and cook until vegetables are tender, about 15 minutes, or after remaining ingredients added. Simmer 3-4 hours. May be frozen.