#2625 - Swiss Steak in a Bag

(by Shirley McNevich)

1 large plastic Reynolds oven bag (14" x 20")
2 TBSP flour
2 - 14.5oz. cans Italian stewed tomatoes
2 tsp. white sugar
1 tsp. French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless sirloin tip steak (1/2" thick)

Open the oven bag and put the flour in the oven bag--close the top and shake until the flour coats the inside of the bag. Place the oven bag into a large glass baking dish. In a bowl add both cans of tomatoes, white sugar, mustard, salt and pepper--stir until mixed. Pound the steak to 1/2" thickness or less if possible, then cut the steak into smaller pieces (your choice of size). Drop the steak pieces into the tomato mixture so that they are covered. Place foil over the top of the bowl and let the steaks sit in the tomato mixture for at least an hour. When ready to bake, carefully open the large oven bag and pour the steak and tomato mixture into the oven bag. Close the oven bag with the tie that comes with the bag. Use a sharp knife to cut a few slits in the top of the oven bag. Make sure the oven bag is sitting in the glass baking dish. Bake at 350 degrees for 45-50 minutes or until steak is very tender.