1 and 1/2 lb. chuck steak, 1 inch thick
1 can (10.5 oz) cream of mushroom soup
1 envelope dry onion soup mix
3 medium carrots, quartered (I usually add a few more)
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 Tablespoons water
Heat oven to 450 degrees. Place a 24X18 inch piece of heavy-duty aluminum foil in a baking pan (I usually use a cookie sheet); place meat on foil. Stir together mushroom soup, and dry onion soup mix; spread on top of meat. Top meat with veggies; sprinkle water over veggies. Fold foil over everything, and seal securely. Cook for 1 and 1/2 hours or until tender.
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