MAIN DISHES: MEAT
TESTER’S COMMENTS
This is a hearty one-pot dish. If you prefer saucy stew, use a 28-ounce can of whole tomatoes instead of the 14.5-ounce one called for or add 1½ cups of beef broth. Cooking in foil makes for easy cleanup. If you do not want to turn on the oven, cook it in a slow cooker, on low for 8 hours.
–M.A.J.
2 |
pounds 1-inch-thick chuck eye roast or chuck eye steak, cut into cubes |
1 |
envelope (1 ounce) onion soup mix |
½ |
pound mushrooms, sliced |
½ |
green bell pepper, sliced |
1 |
can (14.5 ounces) whole tomatoes, chopped and drained, with ½ cup juice reserved |
½ |
onion, sliced |
4 to 6 |
potatoes, peeled and quartered |
¼ |
teaspoon salt |
¼ |
teaspoon freshly ground black pepper |
1 |
tablespoon A.1. Steak Sauce |
1 |
tablespoon cornstarch |
1 |
tablespoon chopped fresh parsley |
Preheat oven to 375°F. Line a 13×9-inch baking dish with aluminum foil, with edges of foil extending over the sides enough to allow eventual closing. Spray foil with nonstick cooking spray.
Arrange meat cubes in baking pan, overlapping each piece. Sprinkle with dry soup mix, mushrooms, bell peppers, tomatoes, onions, potatoes, salt, and pepper.
Separately, mix reserved tomato juice with A.1. sauce and cornstarch. Pour over meat and vegetables. Fold aluminum foil over to enclose. Bake for 2 hours. Serve sprinkled with parsley.
Makes 4 servings.
I remember my mom making this dish quite often when my siblings and I were growing up; my dad was a big meat-and-potatoes guy. As kids, we thought it was neat to eat a meal from a big tinfoil pouch—really just an oven-baked stew. Although I have had the recipe for years (and I don’t know where the name came from), I was so happy to find it in my mom’s handwriting when we cleaned out my parents’ home after she passed away in 2013. I cherish anything in her handwriting, especially her recipes. I think she would approve of me sharing it with everyone!
Kathy DeFranco, Queensbury, New York