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Steak San Marco
Jess, Rhode Island

 This is a great recipe for less tender, less expensive cuts of beef. 

4-6 Blade steaks 
1 14-16oz. can diced tomatoes 
1 packet onion soup mix 
2 t oil 
2 t red wine 
vinegar 
pepper to taste 

In a large skillet, brown the steaks. 

While browning, combine remaining ingredients.  

When steaks are browned on both sides, add mixture and turn heat to med-low.  

Simmer for at least one hour.  Serve over egg noodles. 

I have also used boneless chicken breast for this and it was great.  Just needed less cooking time. You can also add broccoli or spinach to this dish for even more flavor.   ENJOY!

 

 

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