Iron Tender Restaurant Steak Soup

Recipe by Nana Lee
READY IN: 2hrs 40mins
SERVES: 6-10




  • Cut steak into cubes. Brown in skillet.
  • Add ground beef and cook till brown.
  • Saute vegetables and seasonings; then add to brown meat.
  • In spearate pan heat oil, add flour and stir until very brown (but not burned).
  • Pour half the broth into the flour and stir until smooth.
  • Pour remining bouillon over meat; bring to a gentle boil.
  • Combine all ingredients.
  • Cover and reduce heat.
  • Simmer 2 hours.
  • Notes: I usually use canned tomatoes (don't drain) and it works just fine.
  • Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
  • I use Wondra flour and add it just a little bit at a time, whisking it as I go.
  • Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.