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Venetian Steak Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • Source: Whatsinthefridge@yahoogroups.com
  • Posted by Cynthia Bowan
  • From Cynthia:
  • This is from my wonderful friend Peggy...
  • Peggy wrote: The great thing about this recipe is it's versatility.
  • You can change and substitute anything in it and it
  • still tastes good. I love it with a lot a vinegar, but my family
  • doesn't like vinegar, so I use it sparingly. I just add more to mine
  • after I dish it up. You can also use chicken or pork in this recipe
  • and it works wonderfully.

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The Cook

mellian Deltona, FL

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