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