Steak san marco

Yield: 8 servings

Measure Ingredient
2 pounds Beef round, cut in 8 pieces
1 \N Envelope onion soup mix
1¼ cup Tomatoes, canned, drained
\N \N (16 oz can)
1 teaspoon Oregano
½ teaspoon Garlic powder
¼ teaspoon Pepper
2 tablespoons Vegetable oil
2 tablespoons Wine vinegar
1½ cup Rice, package directions
1 \N Whole beef bouillon cubes
1 cup Water
2 tablespoons Cornstarch

Arrange meat in a large skillet or electric frying pan. Sprinkle soup mix evenly over meat. Add tomatoes, water, bullion cube, and sprinkle oil and vinegar over top. Simmer, covered, for about 1½ hours or until meat is fork tender. Make a paste with cornstarch and add to sauce to thicken, if necessary. Meanwhile, prepare rice according to package directions. Serve over rice.

NOTE: Beef Bullion, water & cornstarch is optional.

Recipe By : The Texas Cookbook (Mrs Greg Gordon (Kathy)) From: Jean Cash Date: 05-19-95 (159) Fido: Cooking

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