Cattle Today's
Cookbook

Beef and Lentil Soup

3/4 pound cut 1/8 to 1/4-inch thick Round Tip Steak
2 teaspoons vegetable oil
1 medium chopped Onion
2 large, crushed Cloves Garlic
2 cups water
1 can lentils
13 1/2 ounce can ready-to-serve Beef Broth
8 ounce jar medium salsa OR Picante Sauce
2 cups thinly sliced spinach leaves OR Escarole

In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender. Add water, broth, picante sauce and lentils. Bring to a boil; reduce heat to low. Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
Meanwhile trim fat from beef steaks. Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside.
Increase heat to medium; bring to a boil. Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

Makes 4 servings