| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Swiss | Meat | 6 | Servings |
INGREDIENTS
| 1/2 | tb | Margarine |
| 2 | lb | Boneless stew meat |
| 1 | Envelope onion soup mix | |
| 1 | cn | Mushroom pieces and stems |
| 1 | Bell pepper; sliced in rings | |
| 1 | cn | Tomatoes; drained and chopped (reserve juice) |
| 1/2 | cn | Rotel tomatoes; drained and chopped (freeze balance) |
| 1/4 | ts | Salt |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Cornstarch |
| Sprinkle of any dried vegetable flakes you like: parsley; chives, green onion etc. | ||
| 1 | (20-inch) sheet heavy duty Reynolds wrap foil |
INSTRUCTIONS
Spread center of Reynolds Wrap with margarine. Place meat on foil. Cover with onion soup mix, mushrooms, bell pepper, drained tomatoes and Rotel tomatoes, salt and other seasonings. Mix juice drained from tomatoes with Worcestershire sauce and cornstarch; pour over the meat mixture. Bring foil up over and double fold edges to seal tightly. Bake two hours in 365 degree oven. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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