INGREDIENTS
2 pounds chuck steak, 1 inch thick cut into serving pieces
1 envelope Lipton Onion Soup Mix
16 ounce can Italian peeled tomatoes (not drained)
1 teaspoon oregano
2 tablespoons cooking oil
2 tablespoons wine vinegar
Ground pepper (optional)
Garlic powder (optional)
DIRECTIONS
In large skillet, arrange meat and cover with soup mix and tomatoes. Sprinkle with spices, oil and vinegar. Simmer, covered 1 ½ hours or until meat is tender.Makes 4 to 6 servings. This recipe is from a 1980’s magazine ad for Lipton soup mix.
I actually like to do this and cut the steak into bite sized pieces, or use stew meat cut into bite sized pieces and serve it over noodles. It's really good this way, and goes a LOT further when you're feeding several people on a budget. I'm serving it tonight to seven people, and will have left overs for my dinner for the next couple of nights, assuming the men don't have multiple helpings.
ReplyDeleteI've used this recipe for years but I cut the steak into bite-size pieces before cooking.
ReplyDeleteI got this recipe in the 70s from a Readers Digest. Love, love it serve with rice
ReplyDeleteHold long would it take in crock pot
ReplyDelete