“Steak San Marco is a simple steak stew recipe that goes back decades, and it needs no updating! It is so unbelievably tasty and tender, I don’t mind leftovers the very next day! There are not many ingredients to it so you might wonder how it gets so delicious! The spices are simple but tasty! I used to make it on top of the stove where you simmer it for 1-1/2 hours. But now I like to make it in the crockpot even better! Because this is an old recipe, you might see slight variations to Steak San Marco, but this is the original, and the best! Use whole thick slices of steak, any cut, with or without the bone, or you can use stew meat, which is pictured. My only personal preference is to add a little brown sugar to the sauce to take away the tartness of the tomatoes. I do that as a rule anyway. I have served it with mashed potatoes, rice, or noodles. My favorite is over mashed potatoes! In the dish pictured I used about 4 cups of cut fresh tomatoes, instead of a 16 ounce can of tomatoes, only because I had a lot of garden tomatoes. And I used a little over 1 pound of stew meat and it still had a lot of flavor! Enjoy! Serves 4.
INGREDIENTS:
- 1 to 2 pounds thick 1-inch steak, any type, with or without the bone. Leave whole or cut into chunks ( or you can use stew meat)
- 1 envelope onion soup mix
- 1 can (16 ounces) Italian peeled tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2 tablespoons oil
- 2 tablespoons wine vinegar
- 1/2 tablespoon brown sugar, optional
- salt and pepper, to taste ( light sprinkling)
DIRECTIONS:
- 1. CROCKPOT: In a crockpot mix together the onion soup mix, tomatoes, oregano, garlic powder, oil, wine vinegar, brown sugar, salt and pepper.
- 2. Mix in the steak .
- 3. Cook on LOW for 8-10 hours, or on HIGH for 6 hours.
- STOVETOP: (An alternate way to cook it).
- 1. In a large skillet, mix everything together and simmer, covered, for 1-1/2 hours, or until the meat is tender.
Delicious served over mashed potatoes, rice, or noodles. Sometimes I heat up green beans to add in the sauce just before serving, or I serve a side salad with it.