|Steak San Marco on noodles.|
I have no idea why this recipe is named San Marco. The dog-eared file card is written in purple ink, must be at least 20 years old, possibly 30. The tried and true,old family favorite entree has been one of those I cook when I've gone through my usual repertoire. I ponder...no, not chicken again. Then I remember-- I could make Steak San Marco.
Best part is the ease: a no-brainer, no stirring, no mess meal. Very economical, too.The dish simmers on the stovetop about an hour and a half. A Mediterranean- -garlic and oregano-- aroma develops, hence the origin of San Marco? The beef becomes very tender and falls apart in your mouth. I hope you'll try it.
Steak San Marco
From the files of Debi Lander
1 1/2 to 2 pounds round steak, cut up (can use stir-fry beef)
1 envelope dry onion soup mix
1 one-pound can diced tomatoes
1 teaspoon dry oregano
Freshly ground pepper and garlic powder- to taste
2 Tablespoons olive oil
2 Tablespoons balsamic(or wine) vinegar
Follow these directions in order and don't stir.
- Spray the bottom of a large skillet with Pam or oil, then arrange meat.
Arrange meat in pan.
- Sprinkle the dry the onion soup mix over the meat.
- Add the can of tomatoes on top.
Add the tomatoes
- Sprinkle spices on top of tomatoes. I use about a 1/2 teaspoon garlic powder.
- Drizzle the olive oil and vinegar on the very top and do NOT stir.
|Sprinkle dry onion soup mix over meat.|
|Ready to Simmer|
Simmer on low, covered, one and one half hours or until meat is tender.
|Here's a look at Steak San Marco when it's done.|
Serve on top of noodles with a side salad.
And, if you feel you need a green vegetable, green beans or sugar snaps go well.
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