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–+ servings

Round Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 14.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

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.