SWISS STEAK WITH TOMATOES

3 Tbsp. flour                    ¼ tsp. Garlic powder

1 can (14½ oz.)                1/8 tsp. Pepper

    whole tomatoes             2 lb. Round steak

½ cup water                        ¾- in thick

1 envelope onion               1 green pepper

   soup mix,(4 serving           seeded & sliced in

   size)                                 rings

1 tsp. Oregano leaves

Preheat oven to 325F.  Shake flour in regular size (10”x16”) Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan.  Roll down top of bag.  Add tomatoes, water, soup mix, oregano, garlic powder and pepper.  Squeeze bag gently to blend ingredients and break up tomatoes.  Trim fat from steak.  Cut into 4 serving-size portions.  Place steak in bag, turn bag gently to coat steak with sauce.  Arrange steak in an even layer and top with green pepper.  Unroll and close bag with nylon tie; make 6 half-inch slits in top.  Cook 1 1/4 to 1 1/2 hours or until tender.  To serve, spoon gravy from bag over steak.  Makes 4 servings.