2 tbsp. flour
1 (14 1/2 oz.) can stewed tomatoes
1 envelope onion soup mix
1/2 c. water
1/4 tsp. pepper
1 lb. beef sirloin steak, cut in thin strips
2 c. hot cooked rice

You will need 1 Reynolds oven bag.

Preheat oven to 350°F. Shake flour in bag. Place in 9 x 13 baking pan. Add undrained tomatoes, soup mix, water and pepper. Squeeze bag to mix. Add beef strips. Turn bag to coat meat. Arrange in an even layer. Close bag with bag tie. Cut 6 (1/2-inch) slits on top.

Bake until beef is tender, 40 to 45 minutes. Serve over hot rice.