Steak san marco
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef round, cut in 8 pieces |
| 1 | Envelope onion soup mix | |
| 1¼ | cup | Tomatoes, canned, drained |
| (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 | Whole beef bouillon cubes | |
| 1 | cup | Water |
| 2 | tablespoons | Cornstarch |
Directions
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