Steak & Vegetable Noodle Soup

I used a top round steak thinly sliced and before making the broth I first seared it, and then simmered it in bacon grease (from breakfast) for a couple of minutes each side.  Then I tore it apart after letting it cool into bite-size pieces. 

To kick-start the broth I used Knorr concentrated beef stock as well as some freshlly ground Black Pepper and minced Garlic. 

Then added: Onions, Celery, Mushrooms, Carrots, and Green Beans with the meat. Let this all simmer for a couple of hours.

Finally, I added the Egg Noodles. Very hearty tasting, perfect for a cold rainy/snowy day.