2 lbs. chuck steak, cut 1 inch thick
1/2 tbsp. butter
1 env. onion soup mix
1/2 lb. mushrooms, 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. A-1 steak sauce
1 tbsp. cornstarch
Heavy duty Reynolds wrap
1 tbsp. chopped parsley

Spread center of Reynolds wrap with butter. Cut steak into serving portions. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes and season with salt and pepper. 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 and sprinkle with parsley. Makes 4 generous servings.