Swiss Steak Casserole
Swiss steak is made easy by using beef cubes, combining the ingredients in a casserole and popping it in the oven! Author: Betty Crocker Kitchens Recipe Type: Entree Total Time: PT2H5M
Prep time:
Serving size: 6
Calories per serving: 203
Ingredients:
Serving size: 6
Calories per serving: 203
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 3/4-inch cubes
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 cup frozen pearl onions
1 clove garlic, finely chopped
4 cups sliced carrots (8 medium)
1 can (14.5 oz) stewed tomatoes, undrained
Directions:
Heat oven to 350°F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
Source: bettycrocker.com
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
Source: bettycrocker.com