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Steak San Marco

1 (2 pound) chuck steak, cut into serving pieces
1 teaspoon Mexican oregano
Pepper, to taste
2 tablespoon wine vinegar
1 envelope onion soup mix
1 (16 ounce) can peeled tomatoes
Garlic salt, to taste
2 tablespoons vegetable oil

Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar. Simmer covered for 1 1/2 hours or until meat is tender.

Serve with rice or mashed potatoes.

Makes 4 to 6 servings.

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