Steak Soup

From Shirley Evans
Makes 4 servings

Note from Mom:
This steak soup is very easy once you get the hang of it. The secret is cutting the steak in thinner pieces than the recipe says and browning it VERY WELL. Put the basil in BEFORE you add the liquids.

1 lb. boneless beef sirloin steak, cut into very small, thin pieces
1 large clove garlic, crushed
2 Tbsp. olive oil
2 medium onions, cut into 1/4-inch slices
1 tsp. dried basil leaves
1/8 tsp. ground red pepper
1 can (14-1/2 oz.) tomatoes, undrained
2 c. ready-to-serve beef broth
carrots, chopped (to taste)
potatoes, diced (to taste)
Cut beef steak into 1/4-inch thick strips; cut each strip into 1-inch pieces. Combine garlic with 1 Tbs. oil; stir into beef and reserve. Saute onion in remaining oil in large sacepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and veggies. Bring to a boil; cover and reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium-high heat. Cook and stir beef 1 to 2 minutes; add to sauce. Sprinkle with grated cheese, if desired.