When Jared and I first got married Reynolds Wrap was celebrating it's 50th anniversary (or something like that) and had all these great recipes to use with aluminum foil. This one quickly became a standard favorite of our household.
2 1lb., 1-inch thick beef chuck steaks, trimmed (I use cubed steaks)
1 medium yellow onion, sliced in rings
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
1 (14 1/2 oz.) can of stewed tomatoes with their juice
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
salt and pepper to taste
1/4 tsp. garlic powder
8 small, unpeeled red potatoes (about 3/4 lb.), quartered
1 pkg. (9oz.) frozen cut green beans, separated
1. Heat oven to 425. Line 13x9x2 inch pan with aluminum foil, leaving 1 1/12 inch overhang all around.
2. Cut steaks into 4 equal portions and place in prepared pan, topped with onion slices.
3. Whisk together soup, tomatoes with juice, worcestershire sauce, thyme, salt, garlic powder and pepper in a bowl until well blended. Pour over steaks and onions.
4. Cover pan with foil...roll edges to seal.
5. Bake in 425 for 45 minutes. Add potatoes and cook an additional 45 minutes. (Actually, I usually just add the potatoes and green beans at the beginning and bake 1 hour) Uncover pan; add green beans. Reseal foil and bake an additional 15 minutes or until beans are tender and steak is cooked through. Stir well before serving.
total meal is 582 calories, 27 g. fat 31 g. carbs, 5 g. fiber
