Jan Bickel Recipe

Steak San Marcos

By Jan Bickel jmbickel


Recipe Rating:
 1 Rating
Serves:
4 - 6
Prep Time:
Cook Time:

Jan's Story

Delicious and oh so easy, this is a family favorite I have been preparing for many years. I remember when I first read the recipe ingredients, my thought was "REALLY??". You can easily double the recipe and use left overs to make tasty burritos! When my kids were in High School, I combined the leftovers with scrambled eggs and made breakfast burritos for them and their friends!

Ingredients

2 lb
beef chuck roast, cubed
1
envelope dry onion soup mix
1 can(s)
(15 ounce) diced italian tomatoes, undrained
1 tsp
oregano
1 tsp
ground black pepper
1 tsp
garlic powder
2 Tbsp
cooking oil (olive, corn, etc)
2 Tbsp
white wine vinegar
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

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Directions Step-By-Step

1
In a large saucepan, arrange meat in an even layer.
2
Sprinkle with dry onion soup mix over the meat.
3
Add undrained can of italian tomatoes. If you don't have italian tomatoes, any type of diced tomato will do.
4
Sprinkle with Oregano, Garlic Powder, Pepper, Oil & Vinegar.
5
Stir to combine all ingredients
6
Cover & Simmer 2 1/2 hours on low, stirring every 30 minutes.
7
Serve over rice or noodles or potatoes. Meat can be used in burritos!

About this Recipe