Tuesday, November 9, 2010

Steak San Marco . . . Polo!

Where has Steak San Marco been all my life? Super easy and really delicious. I’m definitely making this again.  It felt comforting and rustic. I put it over rice but next time, I’d put it over pasta. (Note to Meredith: Egg noodles are not to be considered pasta.)

I didn’t change a single thing since the recipe was so easy and straight-forward.  This is the perfect way to make something delicious using items that you probably already have in your pantry.

One of my favorite dishes that my grandmother makes is Steak San Marco. One day I said to her how much I would LOVE her recipe. She was beyond excited to give it to me. So she went to her desk and hand wrote it on a little piece of stationery that I tucked it away in a binder when I got home. When I was finally ready to make the dish, I Googled “Steak San Marco” to see if it was an actual thing or just something my grandmother had given a name to. Well wouldn’t you know it – her handwritten recipe was COPIED WORD FOR WORD from cooks.com!!! So much for being a family dish! Oh well, it’s super delicious and almost guiltily easy to make.

  • 2 lb. chuck meat in cubes
  • 1 env. onion soup mix
  • 1 can (1 lb.) Italian tomatoes
  • 1 tsp. oregano
  • Ground pepper
  • Garlic powder
  • 2 tbsp. cooking oil
  • 2 tbsp. wine vinegar
In a large saucepan arrange meat. Cover with dry soup and mix. Add tomatoes, sprinkle with oregano, garlic powder, pepper, oil and vinegar. Simmer 2 1/2 hours. Serve over rice.

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