Steak San Marcos
By Jan Bickel jmbickel
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!
beef chuck roast, cubed
envelope dry onion soup mix
(15 ounce) diced italian tomatoes, undrained
ground black pepper
cooking oil (olive, corn, etc)
white wine vinegar
1In a large saucepan, arrange meat in an even layer.
2Sprinkle with dry onion soup mix over the meat.
3Add undrained can of italian tomatoes. If you don't have italian tomatoes, any type of diced tomato will do.
4Sprinkle with Oregano, Garlic Powder, Pepper, Oil & Vinegar.
5Stir to combine all ingredients
6Cover & Simmer 2 1/2 hours on low, stirring every 30 minutes.
7Serve over rice or noodles or potatoes. Meat can be used in burritos!