Another goody from the Powderhorn cookbook.  One of the reasons I like this particular recipe for Swiss Steak is, once you do the initial prep work, the meal is done when you take it out of the oven.  Because it is wrapped in aluminum foil, there is no clean up if you are careful about removing it from the foil.  Because it includes so many vegetables, I often don’t even bother with a side dish.

1/2 tablespoon margarine or butter

2 pounds chuck steak, cut 1 inch thick

1/2 pound sliced fresh mushrooms

1/2 green pepper, sliced

1 pound can of tomatoes, chopped & drained (reserve juice)

1/4 teaspoon salt

1/2 cup juice from tomatoes

1 envelope Lipton onion soup mix

1 tablespoon cornstarch

1 tablespoon A-1 sauce

1 tablespoon Worcestershire sauce

20 inch sheet heavy duty aluminum foil 

Preheat oven to 350 degrees.  Line 9 X 13 inch pan with foil.  Spread center of foil with butter.  Cut steak in to serving sized portions.  Arrange on foil slightly overlapping each piece.  Sprinkle with onion soup mix, mushrooms, green pepper, and tomatoes. Season.  Mix 1/2 cup juice, A-1, Worcestershire sauce, and cornstarch.  Pour over meat and vegetables.  Bring foil up and seal tightly.  Bake for 2 hours.  Remove meat and place on platter or individual plates.  Mix sauce and vegetables and pour over each portion.  Note: If gravy is too thin, mix a bit of extra cornstarch with a small amount of cold water and stir in to gravy.

Next Month:  Chocolate Éclair Cake 

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