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Steak San Marco


  • 1 (2 pound) chuck steak, cut into serving pieces
  • 1 teaspoon Mexican oregano
  • Pepper, to taste
  • 2 tablespoon wine vinegar
  • 1 envelope onion soup mix
  • 1 (16 ounce) can peeled tomatoes
  • Garlic salt, to taste
  • 2 tablespoons vegetable oil


  1. Arrange meat in a large skillet, cover with onion soup mix and tomatoes.
  2. Sprinkle with oregano, garlic salt, pepper, oil and vinegar.
  3. Simmer covered for 1 1/2 hours or until meat is tender.
  4. Serve with rice or mashed potatoes.

Yield: 4 to 6 servings

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