2 tbsp. butter
2 boneless chuck steaks, approximately 1 inch thick
1 env. onion soup mix
1/2 lb. mushrooms, sliced
1/2 green pepper
1 can tomatoes, drained and chopped
1/4 tsp. salt
Dash of pepper
1/2 c. juice from canned tomatoes
2 tbsp. bottled steak sauce
1 tbsp. cornstarch

Place 20 inch of sheet heavy duty foil in shallow pan. Spread center with butter. Cut steaks into serving portions. Arrange in lined pan, overlapping portions slightly. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season with salt and pepper. Mix juice, steak sauce, and cornstarch; pour over meat and vegetables. Close foil into loose bundle. Bake at 250 degrees for 2 hours.