2 (12 fluid ounce) cans beef broth
1 medium onion, chopped
3 medium carrots, seeded and chopped
2 tablespoons butter
1 egg, beaten
2 teaspoons all-purpose flour
2 cups milk
salt and pepper to taste
In a medium saucepan over medium heat, cook potatoes and carrots in butter until crisp, about 5 minutes. Remove the pan and set aside.
In a small resealable plastic bag, combine the beef broth, onion, carrots and butter. Mix in the egg, flour, milk, salt and pepper. Pour the filling into the pan, stirring only until the mixture is formed.
Return the cooked potatoes and carrots to the saucepan. Cook, stirring frequently, until potatoes and carrots are tender, about 5 minutes. Remove them and cool to room temperature.