Bison Vegetable Soup

Ingredients

• 8 oz bison cubed steaks
• ¼ cup water
• 1 10-oz package frozen mixed vegetables
• 4 c water
• 1 Tbsp instant beef bouillon granules
• 1 Tbsp Worcestershire sauce
• ¼ tsp garlic salt
• 1/8 tsp pepper
• 1 tsp dried basil, crushed
• ½ c chopped onion
• ½ c chopped celery
• 1 (7-1/2 oz) can tomatoes, cut up
• ½ c water
• 1/3 c all-purpose flour

Instructions

1. Sprinkle steaks with garlic salt and pepper.
2. In a large saucepan cook steaks over medium heat in ¼ c water, about 3 minutes or till done, turning once.
3. Remove steaks from pan, reserve meat drippings. Cut meat into cubes, set aside.
4. In the same pan cook onion and celery in meat drippings over medium heat till tender.
5. Stir in meat, 4 c 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.
6. Stir in undrained tomatoes. In a screw-top jar shake together the ½ c water and the flour, add to the saucepan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve