Steak Soup

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

In a 6-quart pot or Dutch oven, sauté 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.

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 300ºF oven for 3 hours.