Swiss Steak in Foil
  • 1/2 tablespoon butter (or use cooking spray)
  • Heavy duty aluminum foil
  • 2 pounds beef round or chuck steak, 1-inch thick
  • 1 envelope dehydrated onion soup mix
  • 1/2 pound mushrooms, sliced
  • 1/2 green pepper, sliced
  • 1 16-ounce can whole tomatoes drained and chopped, juice reserved
  • Pepper to taste
  • 1/2 cup reserved juice from canned tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped parsley
  1. Preheat oven to 375° F. Grease the center of the foil with the butter. Cut the steak into serving pieces. Arrange on foil, overlapping each portion. Sprinkle with the onion soup mix, mushrooms, peppers and tomatoes. Season with pepper. Mix together the tomato juice, Worcestershire sauce and cornstarch. Pour over the steaks. Fold the foil to seal tightly. Bake for 2-1/2 hours or until very tender. Serve in foil or transfer to serving dish. Sprinkle with the chopped parsley.
A twist to a favorite