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Creamy Swiss Steak Recipe

by Global Cookbook

Ingredients

2 x Beef chuck steaks, 1 lb each 1 med Yellow onion, peeled and sliced 1 can Cream of mushroom soup, undiluted 14 1/2 ounce Stewed tomatoes, undrained 1 Tbsp. Worcestershire sauce 1/2 tsp Dry thyme

3/4 tsp Salt 1/4 tsp Garlic pwdr 1/4 tsp Black pepper 8 sm New potatoes, unpeeled & quartered 9 ounce Frzn green beans

Directions

1. Heat oven to 425 degrees. Line a 13 X 9 inch baking pan with aluminum foil leaving a 1 1/2 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 pwdr and pepper in a bowl till 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 min, add in potatoes, reseal and bake another 45 min.
6. Uncover the pan, add in the green beans, reseal and bake another 15 min or possibly till beans are cooked and steak is tender. Stir well before serving.
7. Notes: Introduced in 1947 by the Reynolds Wrap company.

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