Ingredients
3/4
lb boneless beef top sirloin steak, cut into 1/2-inch pieces
1
small onion, chopped (1/3 cup)
3
cups frozen southern-style hash-brown potatoes (from 32-oz bag)
1 1/2
cups thinly sliced carrots (1 1/2 medium)
1
cup thinly sliced celery (1 3/4 medium stalks)
1
jar (4.5 oz) sliced mushrooms, drained
1
envelope (1.5 oz) beef-mushroom soup mix (dry)
1/4
teaspoon dried thyme leaves, crushed
1/4
teaspoon salt, if desired
1/8
teaspoon pepper
3
cups water
Preparation
Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.
