Notes:
Very easy dish to prepare - you just need to bake it a couple hours!

Servings: 4

Ingredients:
I used:

744 g Beef Chuck Steak, 1/2 inch to 1 inch thick (also called Top Blade Steak) (use about1.5 - 2 lbs)

2 cans Mushroom Soup

1 Large Onion, sliced into rings

170g chopped mushrooms (or used canned)

1 envelope of powdered onion soup

1/3 cup beef broth

Directions:
1) Pre-heat oven to 325

2) In a medium sized baking dish, place large sheet of aluminum foil on bottom and sides of dish, with enough length to fold over the top of the dish

3) put a large sized frying pan on high heat, until the pan is hot.

4) Divide your chuck steak into about 4 separate steaks

5) Sear each side of the steaks, about 30 seconds to a side, then place the meat in the baking dish

6) Evenly distribute onions and mushrooms on top of steak

7) Cover the steak with mushroom soup from the can, spreading the thickened soup evenly across the steak

Fold the excess foil back over the dish, crimping the foil as tight as you can

9) Place the baking dish in the oven to cook for 1.5 to 2 hours (I did 2 - nice and tender). At around the halfway mark, take out the dish, lift the foil up, and evenly drizzle the beef broth over the surface. Re-fold foil, and cook for remaining time

Submitted by:
Golluhm