Steak Soup

🧂 Ingredients

• 2 pounds round steak

  cut in thin strips
• 2 teaspoon Lawrys's seasoning salt
• 1 tablespoon butter
• 1 1/2 cups onion

  chopped
• 1 cup celery

  chopped , approximately 3 stalks
• 1/4 cup red wine

  optional
• 1-3 teaspoons chili powder
• 1 teaspoon smoked paprika
• 56 ounces tomato sauce

  2-28 ounce cans
• 1 1/2 cups water
• 16 ounce bag of frozen mixed vegetables

  (carrots, peas, corn, green beans)
• 1 tbsp sugar

Instructions

• 1 Slice round steak across the grain into long thin strips sprinkle with Lawry's
  season salt and set aside.
• 2 In a 6qt pot or dutch oven sauté onions and celery in tablespoon of butter,
  until tender, and all extra liquid is evaporated away.
• 3 Add seasoned meat to onions and celery, brown meat in pan with celery and onions
  on medium-high heat. If you have red wine, give a splash or two at this point no
  more than 1/4, helps deglaze the pan, but it is not necessary.
• 4 When meat is no longer pink add smoked paprika, chili powder, and pepper. Mix to
  combine spice all over the steak. (Depending on the amount of heat you like add
  3 teaspoons for spicy, 1 just a hint of spice of chili powder. Continue to cook
  meat with spices for another 2 minutes.)
• 5 Add both cans tomato sauce, 1 1/2 cups water, and 1 tbsp sugar. If you have it
  beef broth is nice too.   Add in bag of veggies.  Stir to combine. Bring to a
  low boil.
• 6 Cover pot with foil, place cover on top to create a airtight seal.  Cook 1 1/2
  hours at 325 degree in oven, or 2 1/2 hours at 300 degree in oven.  

Nutrition Info