Steak San Marcos
STEAK SAN MARCOS
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|2 lb||beef chuck roast, cubed|
|1||envelope dry onion soup mix|
|1 can(s)||(15 ounce) diced italian tomatoes, undrained|
|1 tsp||ground black pepper|
|1 tsp||garlic powder|
|2 Tbsp||cooking oil (olive, corn, etc)|
|2 Tbsp||white wine vinegar|
North Tustin, CA (pop. 324,528)
Member Since May 2012
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!
In a large saucepan, arrange meat in an even layer.
Sprinkle with dry onion soup mix over the meat.
Add undrained can of italian tomatoes. If you don't have italian tomatoes, any type of diced tomato will do.
Sprinkle with Oregano, Garlic Powder, Pepper, Oil & Vinegar.
Stir to combine all ingredients
Cover & Simmer 2 1/2 hours on low, stirring every 30 minutes.
Serve over rice or noodles or potatoes. Meat can be used in burritos!