Steak Soup

Name: Steak Soup
Ingredients: 2 pounds Round Steak, Cut Into Thin Strips; 1 teaspoon Lawry's Seasoned Salt; 1 whole Medium Onion, Chopped; 3 stalks Celery, Chopped; 1 Tablespoon Butter; 1 teaspoon Paprika; 2 Tablespoons Chili Powder; 2 cans (28 Oz. Size) Tomato Sauce; 2 cups Water; 1 bag (20 Oz. Size) Frozen Mixed Soup Vegetables; 1 Tablespoon Sugar

11 ingredients

3 steps

Ingredients

2 pounds Round Steak, Cut Into Thin Strips
1 teaspoon Lawry's Seasoned Salt
1 whole Medium Onion, Chopped
3 stalks Celery, Chopped
1 Tablespoon Butter
1 teaspoon Paprika
2 Tablespoons Chili Powder
2 cans (28 Oz. Size) Tomato Sauce
2 cups Water
1 bag (20 Oz. Size) Frozen Mixed Soup Vegetables
1 Tablespoon Sugar

Directions

1

Cut round steak across the grain into long thin strips; sprinkle with Lawry's Salt.
2

In a 6-quart pot or Dutch oven, saute onions and celery in tablespoon of butter, until soft. Add seasoned meat and brown meat in pan with celery and onions on medium-high heat. When meat is no longer red, add paprika and chili powder (depending on the amount of heat you like; 3 teaspoons chili powder makes it spicy, 1 teaspoon gives just a hint of spice). Continue to cook meat with spices for another 2 minutes.
3

Add both cans tomato sauce and water. Pour in veggies and add sugar. Stir to combine. Cover pot with foil and place cover on top of the foil to create a airtight seal. Cook over low heat for 1 1/2 hours or in a 300°F oven for 3 hours.