1 pound beef steaks
3 tablespoons olive oil
3 tablespoons white wine
2 tablespoons garlic powder
2 tablespoons seasoning salt
3 (8 ounce) cans tomato juice
2 tablespoons vegetable oil
In a large skillet over medium heat, heat the olive oil about 10 minutes, or until no longer pink. Remove from heat and use to soften steak. Stir in wine, garlic powder, seasoning salt and tomato juice. Let cool and set.
In a large skillet over medium heat, heat tomato oil about 15 minutes, or until tomato oil starts to brown. Stir in oil and tomato mixture and let simmer for 20 minutes, or until steak is tender.
Return steak to the pan and keep warm over a medium heat. Drain fat from pan; reserve fat for later (to avoid burning).
Heat olive oil in medium skillet over medium heat. Add tomatoes and saute for about 1 minute, or until tomatoes are tender. Stir in the tomato juice and oil and continue to simmer for about ten minutes.
Return steak to the pan. Saute for about 5 minutes, or until steaks are lightly browned. Add vinegar and hot water. Reduce heat to low, and simmer uncovered for about 10 minutes, or until steak is tender.
Stir tomatoes into the cooled salted beef mixture. Stir in vinegar and cornstarch; cook and stir about 2 minutes and serve.