Swiss Steak II

Must Have:

one tablespoon margarine
one ( two pound) chuck roast, cut 1-inch thick
one envelope onion soup mix
one can mushrooms, drained
1/ two medium green bell pepper, sliced
one (20 ounce) can tomatoes, drained and
sliced, reserving juice
Pepper and Salt, to taste
one tablespoon A-1? Steak Sauce
one tablespoon cornstarch
one tablespoon parsley flakes

How To:

Coat center of a 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. Put 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.

Yields 4 servings.

Category: Meats

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