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.