2lbboneless beef blade steakcut into 1-inch pieces
4teaspoonvegetable oil
¼teaspoonsalt
112 oz package mixed vegetables for soup (such as onion, bell pepper, celery,parsley)
2cupprepared red wine pasta sauce or marinara sauce
¾cupwater
8ozbutton mushroomscut in half (cut into quarters if large)
1teaspoonsaltto taste
1teaspoonpepperto taste
1lbcooked egg noodle(optional)
Instructions
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.
3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Seasonwith salt and pepper, as desired. Serve over pasta, if desired.
Cook's Tip: Three cups of a mixture of chopped onion, green bell pepper, celery and parsley may be substituted for frozen vegetable seasoning blend.