INGREDIENTS

  • 8 ounces beef cube steaks
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/3 cup butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup frozen lima beans
  • 1/2 cup flour
  • 4 cups water
  • 8 ounces diced tomatoes , undrained
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 teaspoon dried basil (1 Tablespoon fresh)
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons worcestershire sauce

DIRECTIONS

  1. Sprinkle steaks with garlic salt and pepper.Cook in a 4 quart pot un oil about 3 minutes, or until done, turning once.Remove from pan; cut into cubes; set aside.Drain fat from pan.
  2. In the same pan melt the butter.Add onion, carrot, celery and lima beans.Cook until onion is tender, stirring continually.
  3. Add flour and water; cook until thick and bubbly.
  4. Add undrained tomatoes, corn, peas, basil, bouillon granules, Worcestershire sauce and meat.
  5. Return to boiling; reduce heat.
  6. Cover and simmer 5 minutes or until heated through.