Connect with Us:

• Facebook
• Twitter
• Flickr
• RSS

Steak Soup

• Ingredients

  • 2 (4 ounce) beef cube steaks, sometimes called minute steaks
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4 cups water
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 tablespoon instant beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil, crushed
  • 1 (7.5 ounce) can diced tomatoes
  • 1/2 cup water
  • 1/3 cup all-purpose flour

• Directions

  1. Sprinkle steaks with garlic salt and pepper. In a large saucepan, cook steaks over medium-high heat in hot oil about 3 minutes or until done, turning once.
  2. Remove steaks from pan; reserve meat drippings. Cut meat into cubes and set aside.
  3. In the same pan, cook onion and celery in meat drippings over medium heat until tender.
  4. Stir in the meat, the 4 cups water, frozen vegetables, bouillon granules, Worcestershire sauce and basil. Bring to a boil; reduce heat, cover and simmer about 5 minutes until vegetables are crisp-tender.
  5. Stir in undrained tomatoes.
  6. In a screw-top jar shake together the 1/2 cup water and flour; add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve hot.
• • Yields: 5 main dish servings
  • Calories: 177

Back to Kay's Kitchen Recipe Collection