Oven-Baked Shoulder Steak Dinner in Foil
Prep:15 mins
Cook:90 mins
Total:105 mins
Servings:4 servings
While the safe minimum temperature for beef, is 145 F, this recipe calls for the shoulder steak to be cooked a bit longer. Cooking this cut to about 190 F to 200 F results in more tender meat. Like a pot roast, when properly cooked, a fork inserted into the steak should easily twist off a piece of meat. Since the cooking time will vary based on the size of the shoulder steak you're cooking, it's best to check it after 1 hour, and then cook longer if needed.
Ingredients:
- 1 1/2 pounds Shoulder Steak
- 1 - (1 ounce) envelope onion soup mix
- 3 medium potatoes, peeled and quartered
- 3 Carrots, halved lengthwise and cut into quarters
- 2 Ribs Celery, Cut into Sticks
- 2 Tablespoons Butter
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Paprika
Instructions:
- Gather the ingredients. Preheat the oven to 400 F.
- Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
- Place 1 to 1 1/2 pounds chuck steak (about 1-inch thick) in the center of the foil and sprinkle with 1 (1-ounce) envelope onion soup mix.
- Cover the meat with 3 medium potatoes (peeled and quartered), 3 carrots (halved lengthwise and cut into quarters), and 2 ribs celery (cut into sticks). Dot with 2 tablespoons butter and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon paprika.
- Fold foil over and seal it well to hold in the juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
