Sprinkle cube steaks with garlic salt and pepper.

Heat cooking oil in a large frying pan over medium-high heat.

Cook steaks in the hot oil for about 3 minutes, turning once, until done.

Remove steaks from pan and drain meat drippings.

Cut the cooked steak into cubes and set aside.

Apply cooking spray to the same pan.

Cook chopped onion and celery over medium heat until tender.

Stir in the cubed steak, 4 cups of water, frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and dried basil.

Bring the mixture to a boil, then reduce heat and cover.

Simmer for about 5 minutes, or until the vegetables are tenderized.

Stir in the undrained cut-up tomatoes.

In a covered dish, shake together 1/2 cup of water and all-purpose flour until combined.

Add the water and flour mixture to the frying pan.

Cook and stir until the soup is thickened and bubbly.

Cook and stir for 1 minute more.