Swiss Steak Casserole (TNT)

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