1 (3 lb.) piece sirloin steak
1 tsp. salt
1 tsp. pepper
3 tbsp. oil
1 c. chopped onions
1 c. chopped celery
2 (15 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
3 c. water
1 tsp. garlic salt
1 tsp. pepper
1 1/2 tsp. oregano
3 med. carrots, scraped and sliced
3 med. potatoes, peeled and cubed
1 lg. can green beans, drained
1 lg. can whole kernel corn, drained
1 sm. can English peas, drained

Trim fat from sirloin and cut into 2 inch pieces. Sprinkle meat with salt and pepper. Heat oil in large Dutch oven. Add meat; stir until brown on all sides. Add celery and onions; cook 5 minutes. Pour off any excess oil. Add canned tomatoes, tomato sauce, water, garlic salt, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add sliced carrots and cook 10 minutes. Add potatoes and continue cooking until carrots and potatoes are tender, about 10-15 minutes. Stir in green beans, corn, and peas. Heat thoroughly. Yield: 8 servings.