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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Round steak is economical and delicious. That's why I was thrilled to find the recipe for this comforting meal-in-one casserole. With a salad and rolls, it's an inexpensive, hearty dinner. -Kelly Hardgrave, Hartman, Arkansas Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 pounds beef top round steak, cut into 1/2-inch cubes |
2 tablespoons canola oil |
1 cup water |
1/2 cup beef broth |
1 garlic clove, minced |
1 tablespoon dried minced onion |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crushed |
2 cups sliced fresh mushrooms |
2 cups frozen peas, thawed |
3 cups mashed potatoes (with added milk and butter) |
1 tablespoon butter, melted |
paprika |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
2. In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
3. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer. Yield: 6-8 servings.
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