Ingredients

* 2 Tbs. Olive oil
* 2 Lbs. Round or chuck steak
* 1 can (16 oz.) Italian tomatoes (or Rotel)
* 1 Tbs. Oregano
* 2 Tbs. Red wine vinegar, balsamic vinegar or red wine (I used much more vinegar)
* 1 envelope Lipton Onion soup, or your favorite Lipton flavor
* pepper, garlic powder and salt to taste
* 1 small bag of baby carrots
* rice or noodles for serving

Directions

1. Put olive oil in the bottom of a heavy pot. Arrange cut up meat on
2. 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.
3. Mel’s note: I have made this with ranch soup when I didn’t have onion and it is delicious. I always add a couple of shakes of dried sweet basil. We also like the Rotel tomatoes with green chilies which is very spicy. Excellent mix with the vinegar. I’ve also added a large can of mushrooms when I didn’t have the full two pounds of meat. I love it with lots of vinegar. The nice thing is you can add the vinegar at the table.
4. Source: Whatsinthefridge@yahoogroups.com
5. Posted by Cynthia Bowan
6. From Cynthia:
7. This is from my wonderful friend Peggy…
8. Peggy wrote: The great thing about this recipe is it’s versatility.
9. You can change and substitute anything in it and it
10. still tastes good. I love it with a lot a vinegar, but my family
11. doesn’t like vinegar, so I use it sparingly. I just add more to mine
12. after I dish it up. You can also use chicken or pork in this recipe
13. and it works wonderfully.

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