VENETIAN STEAK
VENETIAN STEAK
2 Tbs. Olive oil
2 Lbs. Round or chuck steak
1 can (16 oz.) Italian tomatoes
1 Tbs. Oregano
2 Tbs. Red wine vinegar, balsamic vinegar or red wine
1 envelope Lipton Onion soup, or your favorite Lipton flavor
pepper, garlic powder and salt to taste.
Put olive oil in the bottom of a heavy pot. Arrange cut up meat on
bottom and cover with soup mix and tomatoes. Add rest of ingredients
and simmer covered 1 1/2 - 2 hours. Serve with rice or noodles.
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