An oldie but goodie recipe and this is a very good one! It is VERY EASY and NO PAN TO SCRUB! I love this recipe!
There are MANY foil packet recipes because they are are so easy to prepare and come out so good! Use this simple technique of wrapping a meal in foil for any meat or vegetables you would like.
The envelope of onion soup mix makes it so tasty!
I change the vegetables or meat to what I have on hand. This version has celery, carrots, and potatoes. Lots of times I add whole onions. Some other great vegetable choices are onions, potatoes, sweet potatoes, carrots, turnips, or broccoli.
Thin steaks, chicken, or fish only takes one hour, but if they are thick, they will need the one and a half hours.
This is the original recipe I’ve used for years, but each time I vary the vegetables and the meat.
If you change the vegetables, use fresh vegetables, and 7 or 8 cups of mixed vegetables will work great!
To change the number of servings, Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
This makes 6 servings. To change the number of servings, Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
Foil-Wrapped Steak Supper
- 1½ pounds chuck steak 1-inch thick, or any meat or fish you like
- 1 envelope onion soup mix
- 4 carrots quartered
- 4 potatoes quartered
- 2 stalks celery cut cup
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 450°.
- Tear off about 2½ feet in length of aluminum foil.
- Place the foil on a baking sheet and place the meat in the center of the foil.
- Sprinkle the meat with the onion soup mix.
- Place the vegetables on top.
- Dot butter all over the top and sprinkle it with the salt and pepper.
- Fold the foil over and crimp the foil, sealing tightly to hold in juices.
- Bake for 1 to 1½ hours or until the steak is done.