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Steak Soup Recipe
|Cubed beef steaks||8 Ounce (2 Cubes Of 4 Ounce Each)|
|Garlic salt||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Celery stalk||1 , chopped|
|Water||4 Cup (64 tbs)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Instant beef bouillon granules||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
Calories 166 Calories from Fat 46
% Daily Value*
Total Fat 5 g8%
Saturated Fat 1.3 g6.3%
Trans Fat 0.1 g
Cholesterol 23.2 mg
Sodium 790.5 mg32.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.8 g15.1%
Sugars 2.2 g
Protein 12 g24%
Vitamin A 55.2% Vitamin C 19.6%
Calcium 6% Iron 15.6%
*Based on a 2000 Calorie diet
In a large saucepan cook meat in hot oil over medium-high heat about 3 minutes or until brown, turning once.
Remove meat from saucepan, reserving drippings in pan.
Cut meat into cubes; set aside.
In the same saucepan cook onion and celery in the reserved drippings over medium heat until tender.
Stir in meat cubes, the 4 cups water, the frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and basil.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until vegetables are crisp-tender.
Stir in undrained tomatoes.
In a screw-top jar shake together the 1/2 cup water and the flour; stir into meat mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.