This recipe probably came from one of Rita’s many cookbooks, as she often made it for Sunday dinner. It’s easy to fix, the kind of recipe you can throw in a skillet and do something else while it’s cooking.
2 lbs. chuck steak, 1″ thick, cut into serving pieces
1 envelope Lipton Onion Soup Mix
1 can (16 oz.) Italian peeled tomatoes
1 tsp. oregano
Freshly ground pepper
Garlic to taste (I use minced garlic cloves)
2 Tbsp. cooking oil
2 Tbsp. wine vinegar
Arrange meat in a large skillet; cover with soup mix and tomatoes, sprinkle with oregano, pepper, garlic, oil and vinegar.
Simmer, covered, 1-1/2 hours or until meat is tender.