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Casseroled Steak with Vegetables
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Description
This is a tried and true family favorite from our farm. Very comforting and delicious.
Ingredients
- 2 Tablespoons Olive Or Canola Oil
- 1-½ pound Minute Steak Or Round Steak, Cut Into 1 Inch Strips
- ½ cups Flour
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ½ Onion, Sliced
- ½ Green Bell Pepper, Sliced
- 1-½ cup Water
- 4 Potatoes, Peeled And Halved
- 4 Carrots, Peeled And Halved
- ½ heads Cabbage, Wedged (optional)
- 10-½ ounces, weight Cream Of Mushroom Soup
Preparation
Heat large oven safe skillet with oil on medium high. Dredge steak in flour and season with salt and pepper. Brown on both sides. Drain excess grease.
To skillet, add onion, green pepper, and water. Cover and bake 1 to 1 1/2 hours at 300ºF.
Add potatoes, carrots, cabbage, cream of mushroom soup, and more water (if needed; add if dish looks dry). Return to oven for 1 to 2 hours more.
Remove from oven. Let cool about 5–10 minutes before serving.
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