|
2 1/4 lbs frank steak, 1 1/2 inches thick
|
|
8 red potatoes, small to medium in size
|
|
10 baby carrots
|
|
2 large clove garlic, diced
|
|
1 medium sized to large onion, chopped
|
|
1 c baby peas
|
|
3 ribs celery, cut in 1 inch pieces
|
|
3 cups cabbage, in chunks
|
|
16 oz tomato sauce
|
|
|
|
1 T Worcestershire sauce
|
|
2 bay leaves
|
|
1/2 t dried basil
|
|
1/2 t dried marjoram
|
|
1 T parsley
|
|
2 c water or more, if desired
|
|
4 cubes beef or vegetable bouillon
|
|