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Foil-wrapped Steak Supper - Thailand 1 Dollar Meals
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–+ servings

Foil-wrapped Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 13.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.