|Nutritional Guidelines (per serving)|
A thick, budget-friendly chuck steak or 7-bone steak makes a tender, delicious family meal using this easy oven method. This recipe has long been a popular way to cook the tougher but flavorful chuck cut. The basic recipe probably dates back to the 1960s. The beef chuck is baked in a foil package with potatoes, carrots, and celery, along with a package of dry onion soup mix for flavor.
The steak and vegetables are wrapped in foil, making a whole dinner in a package. The dinner is baked to perfection until the steak is fall-apart tender. It's a super easy way to cook a whole meal, and your family will love it.
- 1 to 1 1/2 pounds chuck steak (about 1-inch thick)
- 1 envelope onion soup mix
- 3 carrots (halved lengthwise and cut into quarters)
- 2 ribs celery (cut into sticks)
- 3 medium potatoes (peeled and quartered)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Heat the oven to 400 F.
Tear off a 2- to 3-foot length of 18-inch wide heavy duty aluminum foil.
Place the steak in the center of the foil and sprinkle with onion soup mix.
Cover the meat with the vegetables. Dot with butter and sprinkle with salt and paprika.
Fold foil over and seal it well to hold in juices.
Place the foil package in a large, shallow baking pan or roasting pan.
Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender.
Add diced rutabaga, turnips, or parsnips to the package along with the potatoes and carrots.