Yield: 8 servings
|2 pounds||Beef round, cut in 8 pieces|
|1 \N||Envelope onion soup mix|
|1¼ cup||Tomatoes, canned, drained|
|\N \N||(16 oz can)|
|½ teaspoon||Garlic powder|
|2 tablespoons||Vegetable oil|
|2 tablespoons||Wine vinegar|
|1½ cup||Rice, package directions|
|1 \N||Whole beef bouillon cubes|
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