| 1. |
In a pot, cook beef tips in olive oil until brown. Do not worry if they are not cooked through yet because they will finish cooking later. |
| 2. |
Remove beef from pot with a slotted spoon leaving juices to cook the onions and mushrooms. Cook until onions are clear. |
| 3. |
Add can of crushed tomatoes and let simmer for about 5 minutes. |
| 4. |
Add back the beef and add beef stock. Remember that this is a soup, so do not drown the beef and vegetables in the broth. |
| 5. |
Add salt and peeper to taste and let simmer for another 10 minutes. |
| 6. |
Note: if you are serving this with someone not counting carbs or on a diet, this tastes great over mashed potatoes! |
