Foil Dinners For Eight
|Round steak||3 Pound (1/2 Inch Thick)|
|Meat tenderizer||2 Teaspoon|
|Dehydrated onion soup mix||2 Ounce, dehydrated (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|New potatoes||8 Small, sliced|
|Green pepper rings||8 (1/4 Inch Thick)|
|Sliced spanish onion||8 (8 Slices)|
|Fresh mushrooms||1⁄2 Pound|
|Melted butter||1⁄4 Cup (4 tbs)|
Cut the meat in 8 serving pieces.
Sprinkle both sides with meat tenderizer and prick well with a fork.
Refrigerate overnight or cover with waxed paper and leave at room temperature for an hour.
Place a serving of meat in the centre of a square of heavy foil and cup the edges.
Mix the soup and water together and spread a tablespoon of the mixture over the meat.
Add a few slices new potato, a green pepper ring, onion slice and 3 or 4 mushrooms.
Sprinkle with a little butter.
Bring edges up and fold them together in drugstore-style wrap.
Fold the ends to make an airtight seal.
Bake on the grill over hot coals for 50 minutes to 1 hour.
Turn the packages over several times during cooking.
Eat right from the foil with tomato-and-let-tuce sandwiches, or buttered rye bread, pickles and coleslaw.