| | Directions | | Preheat oven to 325°. Shake flour in regular size (10x16") oven cooking bag; place in 13x9x2-inch baking pan. Roll down top of bag. Add tomatoes,water, soup mix, oregano, garlic powder and pepper. Squeeze bag gently to blend ingredients and break up tomatoes. Trim fat from steak; cut into 4 serving-size portions. Place steak in bag; turn bag gently to coat steak with sauce. Arrange steak in an even layer and top with green pepper. Unroll and close bag with nylon tie; make 6 half-inch slits in top. Cook 1-1/4 to 1-1/2 hours or until tender. To serve, spoon gravy from bag over steak. Makes 4 servings. |
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| Ingredients | | - |  | 3 tablespoons flour |
| - | | 1 can whole tomatoes (14 1/2 ounce can) |
| - | | 1/2 cup water |
| - | | 1 packet dry onion soup mix |
| - | | 1 teaspoon oregano leaves |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/8 teaspoon pepper |
| - | | 2 pounds round steak, 3/4 inch thick |
| - | | 1 green pepper, seeded and sliced inch rings |
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