1/2 tbsp. butter
2 lbs. chuck steak cut in 1-inch thick
1 envelope onion soup mix
1/2 lb. mushrooms, sliced
1/2 green pepper, sliced
1 lb. can tomatoes, drained and chopped (reserve juice)
1/4 tsp. salt
Freshly ground pepper
1/2 c. juice from canned tomatoes
1 tbsp. cornstarch
Heavy duty Reynolds Wrap
1 tbsp. chopped parsley
1 tbsp. A-1 steak sauce

Spread center of Reynolds Wrap with butter. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes. Season. Mix juice, A-1 sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double-fold edges to seal tightly. Bake 2 hours in moderate (375) degree oven. Roll back foil and sprinkle with parsley. Serves 4 generous servings.