Creamy swiss steak

Yield: 1 Servings

Measure Ingredient
2 Beef chuck steaks; 1 lb each
1 medium Yellow onion; peeled and sliced
1 can Cream of mushroom soup; undiluted
14½ ounce Stewed tomatoes; undrained
1 tablespoon Worcestershire sauce
½ teaspoon Dried thyme
¾ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
8 smalls New potatoes; unpeeled & quartered
9 ounces Frozen green beans

1. Heat oven to 425 degrees. Line a 13 X 9 inch baking pan with aluminum foil leaving a 1½ inch over hang on all sides.

2. Cut the steaks into 4 equal portions and place in prepared pan. Top with onion slies.

3. Whisk together soup, tomatoes, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steak and onion.

4. Cover the dish with a large piece of aluminum foil, and roll edges closed using the overhanging foil to seal.

5. Bake for 45 minutes, add potatoes, reseal and bake another 45 minutes.

6. Uncover the pan, add the green beans, reseal and bake another 15 minutes or until beans are cooked and steak is tender. Stir well before serving.

Notes: Introduced in 1947 by the Reynolds Wrap company.

Recipe by: Family Circle - January 1998 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 18, 1998

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