Swiss Bliss

Course Beef, Main Dish


  • 1/2 T butter or margarine
  • 2 lbs chuck steak cut 1" thick
  • 1 envelope onion soup mix
  • 1/2 lb Mushrooms sliced
  • 1/2 Green pepper sliced
  • 1 lb can tomatoes drained and chopped (reserve juice)
  • 1/4 tsp salt
  • freshly ground pepper
  • 1/2 C juice from canned tomatoes
  • 1 T A-1 Steak sauce
  • 1 T cornstarch
  • 20 " sheet of Heavy Duty Reynolds Wrap
  • 1 T chopped parsley
  • assorted garnishes


  1. Spread center of R.W.(foil) with butter or margarine. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, gr. pepper, tomatoes, seasonings. Mix juice, A-1 sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double-fold edges to seal tightly. Bake 2 hours in 365° oven. Roll back foil and sprinkle with parsley. Makes 4 generous servings.
swiss bliss
Swiss Bliss
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1 Comment

  1. Ingrid Cjhampion on January 12, 2021 at 3:35 am

    This is like finding an old friend. The first time I served Swiss Bliss was in 1967 & it has been a winner ever since. Cooking may have changed over the last 50 yrs, but some recipes still work beautifully. Served with broad egg noodles, this dish is delicious. At the very end, a shot of fresh lemon to intensify the flavour.

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