Round Steak Supper
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (3 quart)
Ingredients
- 1 kilo round steak, 1 inch thick, (2 lb)
- 2 teaspoons salt
- dash black pepper
- all-purpose flour, as needed
- 6 medium onions, sliced
- ¼ vegetable oil
- 3 large potatoes, scrubbed, halved
- 1 bay leaf
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- 1 can French cut green beans, drained, (15 oz / 425 g / 2 cups)
Instructions
- Cut steak into serving size pieces, season with salt and pepper both sides. Roll in flour to coat.
- Heat the oil in a large non stick pan, when hot, add the onions and cook until tender but not browned, remove onions.
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
- Brown the steak on both sides in the pan.
- Add the steak to the casserole, top with the onions, then potatoes and bay leaf.
- Pour soup over the top.
- Cover and bake for 1 hour and 15 minutes.
- Add the drained green beans and bake another 10-15 minutes.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Condensed Tomato Soup.
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