1 to 1 1/2 lb. beef round steak, 1/2 in. thick
1 pkg. (10 oz.) frozen green peas
4 med. carrots
4 med. potatoes, pared
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 env. (about 1 1/2 oz.) onion soup mix
8 cherry tomatoes

Heat oven to 450 degrees. Cut meat into 1 inch pieces. Place frozen peas in colander or sieve; run cold water over peas just until broken apart; drain.

Tear off 4 pieces heavy-duty aluminum foil, each 18 x 15 inches. On center of each piece place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 1/4 of the meat. Stir together mushroom soup and onion soup mix; spoon soup mixture over meat and top with peas.

Wrap securely in foil; place on ungreased baking sheet.

Bake 50 minutes or until meat is tender. Just before serving, garnish each dinner with two cherry tomatoes, halved. (4 servings)