Steak Soup


  • 2 4-oz beef cubed steaks
  • 1/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1 Tbsp cooking oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 cups water
  • 1 10-oz pkgs frozen mixed vegetables
  • 1 Tbsp instant beef bouillon granules
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried basil, crushed
  • 1 7-oz can tomatoes, cut up
  • 1/2 cup water
  • 1/3 cup flour
  1. Sprinkle steaks with garlic salt and pepper
  2. In a large saucepan cook steaks over medium-high in hot oil about 3 minutes or till done, turning once. Remove steaks from pan. Reserve pan drippings. Cut meat into cubes. Set aside.
  3. In the same pan cook onion and celery in meat drippings over medium heat till tender. Stir in meat, the 4 cups water, frozen vegetables, bouillon granules, Worcestershire sauce, and basil. Bring to boiling. Reduce heat. Cover and simmer about 5 minutes or till vegetables are crisp-tender. Stir in undrained tomatoes.
  4. In a screw-top jar shake together the 1/2 cup water and the flour. Add to saucepan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.


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