1 1/2 lb. London broil (or similar cut of beef)
garlic powder (not garlic salt)
1 env. onion soup mix (Lipton)
1 (28 oz.) can Italian crushed tomatoes
olive oil
red wine vinegar
dried basil flakes
1 (16 oz.) pkg. Rigatoni, Rotelle or similar pasta

Cut beef into 1/8 to 1/4-inch slices and then into 1 1/2-inch wide bite size pieces.

In a heavy skillet (Cast Iron works best) with cover, sprinkle bottom of pan with garlic powder. Arrange pieces of steak over garlic powder on bottom of pan (as much in one layer as possible, overlapping slightly if necessary) and sprinkle garlic powder lightly over meat.

Sprinkle meat with the envelope of dry onion soup mix. Pour crushed tomatoes over meat mixture covering completely. Sprinkle generously with oil, vinegar, and basil. Cover tightly!

Cook on lowest flame you can keep lit for 2 hours (DO NOT UNCOVER OR STIR!)

Serve over cooked pasta of choice (Rigatoni or Rotelle work well).

Submitted by: Philip Gibaldi