Creole Goulash

2 pounds beef round steak
1 1/2 tablespoons extra virgin olive oil
1 (16 ounce) bag frozen soup vegetables
1 (16 ounce) bag frozen Brussels sprouts
1 bag frozen hash brown potatoes
1 can tomato juice
McCormick's Creole Seasoning
Garlic powder or salt

Cut meat into bite-size chunks and brown in olive oil. Add frozen vegetables and a nice amount of the hash brown potatoes and dash liberally with Creole seasoning. Dash slightly with garlic salt. Stir well. Add enough tomatoes juice to make a nice thick sauce and dash more Creole seasoning/mix to taste.

Bring to a boil, reduce heat and simmer until vegetables are cooked and/or reduce heat for desired thickness of tomatoes sauce.

Serves 6.