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"Irontender" Steak Soup




Source of Recipe


Taste of Thomason cookbook


List of Ingredients




1 lb sirloin steak
1 lb lean ground beef
1 cup chopped celery
1 cup chopped onion
1 cup fresh tomatoes, chopped
1/2 tsp celery salt
1/2 tsp seasoned salt
1/2 tsp red cayenne pepper
4 tbsp oil
6 tbsp flour
6 cups beef broth (liquid or from bouillon)
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp Kitchen Bouquet



Recipe



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.