Steak San Marcos

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.

Serves 4-6.

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