Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef round, cut in 8 pieces
1 Envelope onion soup mix
1 1/4 c Tomatoes, canned, drained
(16 oz can)
1 ts Oregano
1/2 ts Garlic powder
1/4 ts Pepper
2 tb Vegetable oil
2 tb Wine vinegar
1 1/2 c Rice, package directions
1 Whole beef bouillon cubes
1 c Water
2 tb Cornstarch

Arrange meat in a large skillet or electric frying pan. Sprinkle
soup mix evenly over meat. Add tomatoes, water, bullion cube, and
sprinkle oil and vinegar over top. Simmer, covered, for about 1 1/2
hours or until meat is fork tender. Make a paste with cornstarch and
add to sauce to thicken, if necessary. Meanwhile, prepare rice
according to package directions. Serve over rice.

NOTE: Beef Bullion, water cornstarch is optional.

Recipe By : The Texas Cookbook (Mrs Greg Gordon (Kathy))

From: Jean Cash Date: 05-19-95 (159) Fido:
Cooking

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