Beef and Okra Soup

from Clemson House Cook Book by Russie H. Paget

1 pound round steak, diced small
2 tablespoons butter
1 medium size onion, sliced
1 quart water
1 pint sliced okra
1 cup fresh tomato chunks
Salt and pepper to taste.

Fry the steak cubes and onion in butter until lightly browned. Add water and simmer for 1 hour. Select tender pods of okra and cut into 1/2-inch lengths. Peel tomatoes and cut into chunks. Add to the soup pot 15 minutes before removing from the stove. Season to taste with salt and pepper and serve while hot.

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