SIRLOIN TATER SOUP

2 lbs. Top Sirloin Steak
2 - 10 3/4oz Can Cream of Celery Soup
1 quart Whole Milk
4 diced Carrots
5 cubed white (Russet) Potatoes
4 tblsp Butter or Margarine
1 tsp. Black Pepper.

Directions:
Combine Soup, milk, butter, carrots, potatoes, and pepper in a Crock Pot. Turn to HIGH temperature to cook overnight. (I started at 8:00pm).
Next morning, cut up sirloin in cubes, strips, or desired size. Brown in a skillet with Margarine or butter. Once browned, scoop out the meat and add to Crock Pot. You may want to try adding the juices from the cooked meat once too for a more beefytaste. Turn the Crock Pot to low and let cook until ready to serve that night. Makes 6 - 16oz portions.


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