Wednesday, June 17, 2009

Steak San Marco

2 lb. chuck steak
1 env. Lipton onion soup mix
1 (1 lb.) can Italian peeled tomaatoes
1 tsp. oregano
pepper to taste
garlic powder to taste
2 Tbsp. cooking oil
2 Tbsp. wine vinegar

Cut steak in 1 inch serving pieces. In large skillet, arrange meat; cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Simmer, covered, 1 1/2 hours or until meat is tender.

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