Recipe - Creamy Swiss Steak

2 Beef chuck steaks; 1 pound each
1 md Yellow onion; peeled and
cut or sliced up
1 cn Cream of mushroom soup;
undiluted
14 One half ounce Stewed tomatoes; undrained
1 tablespoon Worcestershire sauce
One half teaspoon Dried thyme
Three fourths teaspoon Salt
One fourth teaspoon Garlic powder
One fourth teaspoon Black pepper
8 small New potatoes; unpeeled &
quartered
9 ounce Frozen green beans

1. Heat oven to 425 degrees. Line a 13 X 9 inch baking pan with aluminum
foil leaving a 1 One half 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 recipeludigest by RecipeLu recipelu@geocities.com on Feb 18,
1998