T. V. Dinner

• 2 lb. round steak or pot roast
• 1 can cream of mushroom soup
• 1/2 can water
• 1 large onion, quartered
• 2 large carrots, quartered
• 4 potatoes, quartered
• 1 green pepper, sliced
• 4 Tbsp. margarine
• 1 tsp. fresh parsley, chopped
• 1 lb. fresh mushrooms

1. Cut meat into 1-inch cubes.
2. Remove mushroom stems and cut up. Combine with mushroom soup and water; set aside.
3. For each serving, cut a 40-inch length of aluminum foil and fold in half. Arrange meat, potatoes, carrots, onion, green pepper slices and mushrooms in center of foil. .
4. Spoon the mushroom soup mixture over all.
5. Top with a tablespoon of margarine.
6. Double fold top and edges to seal securely.
7. Place in center of grill and cook for 1 1/4 hours or until meat is tender.
8. Serve in foil.
9. May be cooked in conventional oven at 350u0b0, but the flavor is better if cooked on the grill outside.

cream of mushroom soup, water, onion, carrots, potatoes, green pepper, margarine, fresh parsley, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443617 (may not work)