Chunky Beef Noodle Soup
|Beef boneless round steak||1 Pound, cut into 3/4 inch pieces|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetable oil||1 Tablespoon|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Uncooked egg noodles||2 Ounce|
|Green pepper||1 Medium, coarsely chopped|
|Snipped parsley||1⁄4 Cup (4 tbs)|
Cook and stir beef, onion and garlic in oil in 4-quart Dutch oven until beef is brown, about 15 minutes.
Stir in tomatoes (with liquid), broth, water, chili powder, salt and oregano; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 1 1/2 to 2 hours.
Cover and refrigerate no longer than 48 hours.