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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Comfort food all the way. I love swiss steak with fresh green beans, white rice and good crusty bread!! Ingredients:
2 lbs beef chuck steaks, 1-inch thick, trimmed |
1 medium onion, sliced |
1 bell pepper, sliced |
1 (10 ounce) can cream of mushroom soup |
1 (14 ounce) can stewed tomatoes |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried thyme, crumbled |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
8 small new potatoes, unpeeled and quartered |
1 (9 ounce) package green beans, frozen, fresh |
Directions:
1. Heat oven to 425. Line 9 x 13 baking pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around.
2. Cut steaks into equal portions and place in prepared pan. Top with sliced onions and bell peppers. (I always use more onion and bell peppers, personal preference).
3. Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder, and pepper in a bowl until well blended. Pour over steaks, onions and bell peppers.
4. Cover pan with large sheet of heavy duty foil; roll edges tightly with overhang to seal.
5. Bake at 425 for 45 minutes.
6. Add potatoes; reseal with foil. Bake additional 45 minutes.
7. Uncover pan; add green beans. Reseal.
8. Bake an additional 15 minutes or until beans are tender and steak is cooked through.
9. Stir well before serving.
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