Source: Plaza III, The Steakhouse - published in the Kansas City Star

1/2 pound ground chuck
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup margarine
1 cup all-purpose flour
1 quart plus 1 cup water
1 teaspoon MSG (such as Accent)
1/2 teaspoon ground pepper
1 tablespoon beef base paste
1 cup chopped tomatoes
1 1/2 teaspoons Kitchen Bouquet
1 cup frozen mixed vegetables

Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside.

Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside.

Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

Makes about 1 1/2 quarts.

Per 1-cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11grams protein, 359 milligrams sodium, 2 grams dietary fiber