Steak Soup

• 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

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.

garlic salt, pepper, cooking oil, onion, celery, water, mixed vegetables, beef bouillon granules, worcestershire sauce, basil, tomatoes, water, flour

Taken from www.food.com/recipe/steak-soup-311389 (may not work)