Ingredients

1 large oven cooking bag
2 tablespoons flour
2 (14 1/2 ounce) cans Italian stewed tomatoes
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1 1/2 lb boneless beef round steak (1/2-inch thick)

Directions

PREHEAT oven to 350°F SHAKE flour in Reynolds Oven Bag; place in 13×9x2-inch baking pan.ADD tomatoes, sugar, mustard, salt and pepper to oven bag. Squeeze oven bag to blend in flour. Pound steak to 1/8 to 1/4-inch thickness using a meat mallet or rolling pin. Cut steak in 4 pieces. Add steak to oven bag. Turn oven bag to coat steak with sauce. Arrange steak in an even layer in oven bag.CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.BAKE 45 to 50 minutes or until steak is tender.