Recipe

Venetian Steak Recipe

	Mellian / All my dishes 2 years, 2 months ago I love this recipe with extra vinegar. It is a very versatile recipe. Prep:20m Cook:90m Servings:4	Mellian
	beefvinegartart

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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

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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