I've never had Long Star's Steak Soup but I do do a thing with my pressure
cooker that might qualify. The fat is necessary to tenderize the meat.
You can also cut regular sirlon steak into cubes or cut a roast into stew
beef. I rarely buy stew beef, I cut out the tough parts before cooking.

Melt half a stick of margarine in bottom of 6 quart pressure cooker.
Brown cubed steak (up to 6 or so) lightly in the melted margarine.
Remove steak to another dish. Brown 1 onion, (sliced thinly). Remove from
cooker. Sweat 1 sweet bell pepper, sliced finely. Remove from cooker. Add the steak, onion, and bell pepper. Add 1/2 finely minced carrot. Add 1 stalk finely minces celery. Add 2 cups water and 1 teaspoon dried Italian herbs which have
been lighty crushed. Bring to jiggle and let cook 15 minutes or so. You can remove meat and strain soup or leave as is and then :
Serve over rice or creamed potatoes. Crackers or fresh biscuits work also.

A can of crushed tomatoes can be added after cooking, just heat til serving temperature is reached, being careful not to scorch.
Or.
If desired, you can add some browned flour mixed with hot milk to thicken soup to gravy like consistency (will need additional salt and pepper), or some instant potatoes will also thicken up the soup.
Corn starch will thicken it up also, but I rarely have corn starch in my kitchen.


Have been doing this for years, so I like to vary it somewhat from time to time.