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1 tablespoon margarine
1 (2 pound) chuck roast, cut 1-inch thick
1 envelope onion soup mix
1 (4 ounce) can mushrooms, drained
1/2 medium green bell pepper, sliced
1 (20 ounce) can tomatoes, drained and chopped, reserving juice
Salt and pepper, to taste
1 tablespoon steak sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes
Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish.
Place meat across foil, overlapping each piece slightly.
Sprinkle with soup mix, mushrooms, green pepper slices and tomatoes.
Sprinkle lightly with salt and pepper.
Mix tomato juice, steak sauce and cornstarch.
Add enough water to make 2 cups liquid.
Pour over meat mixture and sprinkle with parsley flakes.
Cover with foil and bake at 375 degrees F for 2 hours.
Yield: 4 servings
Beef Steak Recipes