During the 1930’s Americans began to see advertising campaigns from Reynolds Metals, boasting the convenience and charm of Reynold’s Aluminum Foil. A housewife could juggle all her duties more gracefully by allowing the foil to to the cooking and take care of the cleanup. Aluminum foil cooking became quite popular, and this particular recipe also utilizes the modern marvels of onion soup mix. Try this one at home, and you surely won’t be left to want.
• chuck steaks, cut 1 inch thick
• 1 envelope onion soup mix
• 1/2 lb mushrooms, sliced
• 1/2 green peppers, sliced
• 16 ounce can diced tomatoes, juice drained and reserved
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon A-1 Steak Sauce
• 1 tablespoon cornstarch
• aluminum foil, 20 inch sheet
• 1 tablespoon chopped fresh parsley
1. Spread center of aluminum foil with butter.
2. Cut steak into serving portions.
3. Arrange on foil, slightly overlapping.
4. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes.
5. Season with salt and pepper to taste.
6. Mix reserved juice from the tomatoes, A-1 sauce and cornstarch.
7. Pour over meat and vegetables.
8. Bring foil up over and double-fold edges to seal tightly.
9. Bake 2 hours in 350 oven.
10. Carefully roll back foil and garnish with parsley.
N.B., During the last 1 1/2 hours, bake potatoes alongside the meat packet to serve with this dish.