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Ingredients
- 1 tbsp vegetable oil
- 1 pound boneless beef sirloin steak, cut into 1 inch cubes
- 1 can (10 3/4 oz) tomato soup
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 tbsp worcestershire sauce
- 1 bag (24 oz) frozen vegetables for stew (potatoes, carrots and celery)
Preparation
Step 1
Heat oil in a 4-quart saucepan. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the soups, worcestershire and vegetables in the pan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until beef is cooked through and the vegetables are tender.
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