With the holidays quickly approaching, we all need help with planning week-night meals because it's such a busy time of year. So, I’ve decided to share five easy dinner recipes with you in my next five posts, as a way to help you though an entire week.
This Swiss Steak can be prepared in just 20 minutes and then you put it in the oven and forget about it for about 1 1/2 hours. I sometimes double the recipe so that we will have leftovers. There are lots of vegetables (mushrooms, onions and carrots) baked with the steak and so, you just need to add a baked potato or mashed potatoes to round out the meal.
Swiss Steak Casserole
Prep Time: 20 Minutes
Start to Finish: 2 Hours 5 Minutes
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 lb 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
1. 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.
2. 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.
3. Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
6 servings (1 cup each)