Steak and Potato Soup

And here is tonight’s dinner, along with some homemade bread (in the post to follow), perfect for a cold, wet, winter’s day!  This recipe also comes from “Betty Crocker’s Soups and Stews”.

2 pounds boneless beef sirloin steak (1″ thick) (I cheated and just bought stew meat)

2 tablespoons oil (didn’t use this)

1 1/2 cups coarsely chopped onions

3 cloves garlic, finely chopped or pressed

2 pounds small red potatoes, cut into 3/4″ pieces (I used Russet because I have a 50 pound bag of them in my garage!)

3 cups ready to eat baby cut carrots, cut lengthwise into fourths)

1 (1 pound) bag frozen cut green beans

2 tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/2 teaspoon pepper

6 (14 oz each) cans beef broth

3 tablespoons steak sauce

1  Cut beef into 1/4″ strips; cut strips into 1″ pieces.  In 8 quart stockpot or Dutch oven, heat oil over medium high heat.  Cook and stir beef in oil 4 – 5 minutes or until brown; add onion and garlic.  Cook and stir 2 minutes.

2  Stir in remaining ingredients.  Heat to boiling; reduce heat to low.  Cover and simmer 12 – 15 minutes, stirring occasionally, until vegetables are tender.

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