Jan Bickel Recipe

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!

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


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

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!

About this Recipe

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