First, I chopped an onion and minced a garlic clove, then I threw those into the pan with 1 tbsp olive oil and the frozen steak to sear it (thawed IS better if you have time). Do not cook the steak all the way through. Just brown it and remove from pan. Cut them into pieces after searing. Return to pan. Add 2 pounds of any frozen vegetable, one can of spaghetti sauce with one can water, and about a cup of burgundy cooking wine. Bring to a boil and then set on low for 30 minutes.
Go refresh your guests’ drinks and bring them to the table in just half an hour! Bring the soup to the table, and while that is being served, your oven timer will ring to let you know dessert is done. Pictured here is a peach cobbler baked in oven safe cookware from Sears