Recipe(tried): Iron Tender Restaurant Steak Soup (using sirloin steak cubes and ground beef)

Taste of Thomason cookbook includes this recipe for "Irontender" Steak Soup. I've made it many times and it is excellent!! Enjoy!

IRON TENDER RESTAURANT STEAK SOUP

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 ground red cayenne pepper
6 cups beef broth, divided use (liquid or from bouillon)
4 tbsp oil
6 tbsp flour**
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/2 tsp Kitchen Bouquet***

Cut steak into cubes. Brown in skillet. Add ground beef and cook till brown. Saute vegetables and seasonings; then add to browned meat. Pour 3 cups bouillon over meat; bring to a gentle boil.

In separate pan heat oil, add flour and stir until very brown (but not burned). Pour the remaining 3 cups broth into the flour and stir until smooth. Stir in garlic salt, black pepper and Kitchen Bouquet.

Combine the meat mixture with the gravy mixture. Cover and reduce heat; simmer 2 hours.

NOTES:
*I usually use canned tomatoes (don't drain) and it works just fine.

**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.

***I add in a little bit of "jugo magi" a Mexican liquid seasoning instead of kitchen bouquet.