Party Beef Casserole Recipe

Round steak is economical and delicious. That's why I was thrilled to find the recipe for this comforting meal-in-one casserole. With a salad and rolls, it's an inexpensive, hearty dinner. -Kelly Hardgrave, Hartman, Arkansas

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 2

    pounds beef top round steak, cut into 1/2-inch cubes

  • 2

    tablespoons canola oil

  • 1

    cup water

  • 1/2

    cup beef broth

  • 1

    garlic clove, minced

  • 1

    tablespoon dried minced onion

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon dried rosemary, crushed

  • 2

    cups sliced fresh mushrooms

  • 2

    cups frozen peas, thawed

  • 3

    cups mashed potatoes (with added milk and butter)

  • 1

    tablespoon butter, melted

  • Paprika

Directions

Directions •In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. •In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat. •Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer. Yield: 6-8 servings. Nutritional Facts 1 serving (1 each) equals 314 calories, 12 g fat (5 g saturated fat), 77 mg cholesterol, 666 mg sodium, 22 g carbohydrate, 4 g fiber, 30 g protein. Originally published as Party Beef Casserole in Taste of Home August/September 1996, p25 Medium-Bodied Red Wine Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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