1 to 2 lbs. any cut of steak (round, chuck, etc.)
1 lg. can whole tomatoes
2 to 4 potatoes, cut into quarters
Olive oil or Mazola corn oil
2 cloves garlic, minced (or garlic powder or salt)
Salt and pepper
1 to 2 tbsp. dried oregano, crushed

This recipe can be prepared in a skillet on top of stove or baked in oven. If baking, preheat oven to 350 degrees. Brown steak in small amount of oil or prepare without browning. Place meat in roasting pan or use skillet in which meat was browned if preparing on top of stove. Surround meat with quartered potatoes. Crush tomatoes and spread them (and all the canned juice) over the meat. Drizzle oil over the meat and potatoes. Sprinkle with minced garlic, salt, and pepper to taste and crushed oregano. (If using garlic salt, eliminate salt). Cook or bake, covered, until tender (1 hour). Remove cover and cook out some of the excess moisture. Serves 4 to 8.