Hi...
This is really good....kind of like a stew.
I made a few changes .... I used pearl onions in a jar instead of the frozen pearl onions (I couldn't find them) and I only used 4 large carrors instead of 8 medium size carrots.
Swiss Steak Casserole
Servings: 6 servings (1 cup each)
Prep: 20 mins
Total: 2 hrs 5 mins
Ingredients
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 stewed tomatoes, undrained (14.5 ounces)
Directions
1. Heat oven to 350 degrees 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.
~@~@~@~@~@~@~@~
Recipe source: Betty Crocker Pillsbury Recipes yahoo group, submitted by Rhonda G in Missouri
This is really good....kind of like a stew.
I made a few changes .... I used pearl onions in a jar instead of the frozen pearl onions (I couldn't find them) and I only used 4 large carrors instead of 8 medium size carrots.
Swiss Steak Casserole
Servings: 6 servings (1 cup each)
Prep: 20 mins
Total: 2 hrs 5 mins
Ingredients
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 stewed tomatoes, undrained (14.5 ounces)
Directions
1. Heat oven to 350 degrees 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.
~@~@~@~@~@~@~@~
Recipe source: Betty Crocker Pillsbury Recipes yahoo group, submitted by Rhonda G in Missouri