Foil-wrapped Steak Supper
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 750 grams chuck steak, 1 inch thick, (1½ lb)
- 1 envelope onion soup mix, Shortcut
- 3 medium carrots, quartered
- 2 stalks celery, cut into sticks
- 3 medium potatoes, scrubbed, halved
- 2 tablespoons butter
- ½ teaspoon salt
Instructions
- Preheat your oven to 230° C (450° F), get out a baking sheet.
- Lay out a long sheet of wide foil, about 2½ feet long by 18 inches wide. Place steak in the center of the foil.
- Sprinkle the soup mix all over the steak.
- Pile the vegetables on top of the steak.
- Dot with butter and sprinkle with the salt.
- Fold the foil up over the vegetables and secure tightly to hold in the moisture.
- Place on a baking sheet and bake for 1 to 1½ hours or until tender.
- Serve with sides of your choice.
Notes
High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Beefy Onion Soup Mix.
Variant: 1. To cook on a grill, use two layers of foil and cook over indirect heat.
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