A hearty soup that makes a meal in itself.
Servings: Makes about 5 main-dish servings
Serving Size: 8 oz
Prep Time: 15-20 mins
Cook Time: 30 mins
1 lb Bison Cube Steak or Beef Cube Steak
2 cloves Garlic, minced
1/2 tsp Garlic Salt
1/4 tsp Pepper
2 tbsp Olive Oil
1/2 cup Chopped Onion
1/2 cup Chopped Celery
4 cups Water
One 10 oz package Frozen Mixed Vegetables
1 tbsp Instant Beef Bouillon Granules
1 tbsp Worcestershire Sauce
1 tsp Dried Basil
One 7 1/2 oz Can Diced Tomatoes
Sprinkle Bison steaks with garlic salt and pepper. In a large saucepan cook steaks over medium-high heat in hot oil about 2 minutes each side. Turn the steaks only once. Remove steaks from pan, reserve any drippings (there won’t be much, in fact you may have to add more oil!) Once meat cools cut into cubes and set aside.
In the same pan cook garlic, celery and onions in meat drippings and oil until tender. Stir in the cubed Bison, the 4 cups of water, frozen vegetables, 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.
1/2 cup Water
1/3 cup All-Purpose Flour
In a screw-top jar shake together the 1/2 cup water and the flour; add to saucepan. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
Serve with warm homemade bread for a wonderful cold-weather meal. If you have a bread machine with a timer, you can prepare the ingredients in the morning and have the bread ready for when you arrive home in the evening. The whole meal will still only take about 1/2 hour to prepare once you are home.
Cook’s Note: Don’t be shy about adding more spices! Sage, Thyme, Bay leaves and Parsley are all good options.