1-1 1/2 lb. beef round steak, 1/2" 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. (1 1/2 oz.) onion soup mix
8 cherry tomatoes

2 packages (10 ounce each) frozen peas and carrots can be substituted for peas and fresh carrots.

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

Tear off 4 pieces heavy-duty foil 18 x 15 inches. On center of each piece, place 1 carrot, thinly sliced, 1 potato, cut in quarters and 1/4 of the meat. Stir together the soups, spoon over meat and top with peas. Wrap securely on foil; place on ungreased baking sheet.

Bake 50 minutes. Before serving garnish each dinner with 2 cherry tomatoes, halved. 4 servings.