Swiss Bliss

Source: Recipe from Favorite Recipes of America Volume II – Meats, Favorite Recipes Press, Louisville, KY, 1968. This specific recipe credited to Mrs. Milton Bradley, Newtown, PA

Ingredients:

½ tbsp. butter or margarine 2 lb. chuck steak, 1 in. thick 1 envelope onion soup mix ½ lb. mushrooms, sliced ½ green pepper, sliced Fresh ground black pepper 1 1-lb. can tomatoes, drained and chopped ¼ tsp. salt ½ c. juice from tomatoes 1 tbsp. A-1 steak sauce 1 tbsp cornstarch 1 tbsp. chopped parsley

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Instructions:

Spread center of 20-inch sheet of heavy-duty aluminum foil with butter. Cut steak into serving portions and arrange on foil, slightly overlapping portions. Sprinkle with onion soup mix, mushrooms, green pepper, black pepper, tomatoes and salt. Mix juice, A-1 sauce and cornstarch. Pour over meat and vegetables. Bring foil up and over steak; double fold edges to seal tightly. Bake 2 hours at 365°. Roll back foil and sprinkle with parsley. Yield: 4 servings.

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