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Spicy Pepper Steak

From the Reynolds internet site. I often use Reynolds Browning Bags or Hot Foil Bags. Our friend Mattie says that my ham baked in a browning bag is the best she's ever eaten. This recipe uses the newer foil bags. I've modified the recipe--as usual, just a bit.





List of Ingredients



• 1 Reynolds' Hot Bags Foil Bag
  
• 1 1/2 cups sliced celery
  
• 1 bell pepper, julienned
  
• 1/2 cup chopped onion (or more)
  
• 1 package brown gravy mix or peppercorn mix (2 1/2 tablespoons)
  
• 1 tablespoon flour
  
• 1/2 cup water
  
• 1 1/2-2 pounds beef flank steak, cut into 5-6 pieces
  
• Seasoned salt
  
• Pepper
  
• A little cayenne or a jalapeno or two
  
• 1/2 pound mushrooms, sliced (opt.)
  






Instructions



1. Preheat oven to 450 degrees.
   
2. Open foil bag. Arrange vegetables in an even layer. Combine gravy mix, flour, and water. Pour over vegetables. Sprinkle each piece of steak with seasoned salt and then press pepper on top side of each piece. Place foil bag in a 1" deep metal baking dish.
   
3. Bake 1 hour. Serve over rice.
   






Final Comments


Clean up is a breeze with these bags.