Swiss Steak

• 1 Reynolds® Oven Bag, Large Size


• 2 tablespoons flour


• 2 cans (14 1/2 oz.) Italian stewed tomatoes


• 2 teaspoons sugar


• 1 teaspoon prepared mustard


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 1 to 1 1/2 pound boneless beef round steak (1/2" thick)

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-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.