Swiss Steak Casserole

By kimvess

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)

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

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. Tip: 1. High Altitude (3500-6500 ft): No change.