1 Reynolds Oven Bag, large size ( 14" x 20" )
2 Tbsp. flour
1 can ( 14 1/2 oz ) stewed tomatoes, undrained
1 envelope onion soup mix
1/2 C. water
1/4 tsp. pepper
1 lb. beef sirloin steak, cut in thin strips
2 C. hot cooked rice
Preheat oven to 350F.
Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2 inch baking pan. Add tomatoes, soup mix, water and pepper to bag. Squeeze bag to blend in flour. Add beef strips to bag. Turn bag to coat beef with sauce. Arrange ingredients in an even layer.
Close bag with nylon tie; cut six 1/2 inch slits in top.
Bake until beef is tender, 40 to 45 minutes. Serve over rice.
Makes 4 servings.