Cubes of round steak browned with onion and baked in a seasoned gravy, then topped with thin-sliced potatoes and baked until tender and golden. Serves 4 to 6.
This casserole turns an inexpensive round steak into a tender, comforting dinner. The beef is cubed, floured and browned with onion, then baked in a covered dish with a thyme and garlic seasoned gravy until it is fork-tender.
For the last half hour the oven goes up, the lid comes off and a layer of thinly sliced potatoes bakes on top until tender and lightly browned. Meat and potatoes, all in one dish.
Ingredients
1 pound beef round steak, 1 inch thick
3 tablespoons all-purpose flour, plus extra for coating the meat
3 tablespoons shortening or vegetable oil
3 small onions, thinly sliced
1 1/4 teaspoons salt (for the casserole)
1/4 teaspoon pepper
Dash of dried thyme
Dash of garlic salt
2 cups water
3 medium potatoes, peeled and thinly sliced
1/4 teaspoon salt (for the potatoes)
Paprika
To make it gluten-free
For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
Check the labels on broth, sausages and spice blends too. See all our gluten-free recipes.
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Heat the oven. Preheat the oven to 350°F (175°C).
Cube and coat the beef. Cut the steak into 1-inch cubes and toss them with a little flour to coat.
Brown. Melt the shortening in a skillet over medium-high heat and brown the beef on all sides. Add the onions and cook, stirring, until tender.
Season. Transfer the beef and onions to an ungreased 2-quart casserole. Sprinkle with 3 tablespoons flour, 1 1/4 teaspoons salt, the pepper, thyme and garlic salt. Pour the water over the top.
Bake covered. Cover and bake for 45 to 60 minutes, until the meat is tender.
Add the potatoes. Raise the oven temperature to 400°F (200°C). Arrange the potato slices in overlapping layers over the meat and sprinkle with 1/4 teaspoon salt and some paprika.
Bake uncovered. Bake uncovered for about 30 minutes, until the potatoes are tender and lightly browned.
Serve. Let stand for 5 minutes, then serve.
Nutrition per serving (estimated)
350Calories
32 gCarbohydrates
4 gFiber
28 gNet carbs
23 gProtein
14 gFat
Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
