Steak Soup

Good! From Better Homes and Gardens Cookbook. Calculated nutrition info per serving: 187 calories, 6 grams fa, 2 grams saturated fat, 11.3 milligrams cholesterol, 2 grams sugar, 297 milligrams sodium, 19 grams carbohydrate, 3.5 grams dietary fiber, 2 grams sugar, 7.2 grams protein.

• Ready In: 35 mins
• Serves: 5
• Yields: 7 1/2 cups

Ingredients

• 8  ounces  cube steaks
• 1⁄4 teaspoon  garlic salt
• 1⁄8 teaspoon pepper
• 1  tablespoon  cooking oil
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 4  cups water
• 10  ounces  frozen mixed vegetables
• 1  tablespoon beef bouillon granules
• 1  tablespoon Worcestershire sauce
• 1  teaspoon dried basil, crushed
• 4  ounces tomatoes, cut up
• 1⁄2 cup water
• 1⁄3 cup all-purpose flour

Directions

1. Sprinkle steaks with garlic powder and pepper. In a large frying pan cook steaks over medium-high heat in hot oil about 3 minutes or till done, turning once. Remove steaks from pan; drain meat drippings. Cut meat into cubes; set aside.
2. In the same pan apply cooking spray and then cook onion and celery 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 tenderized. Stir in undrained tomatoes.
3. In a covered dish shake together the 1/2 cup water and the flour; add to the frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.