Ingredients
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1
-
2
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2
-
1
-
1/2
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1
-
-
-
-
-
-
-
-
-
Directions
Baked Round Steak,I clipped this out of an the newspaper years ago. Makes the house smell wonderful on a cold winter day.,I made this one time a few years ago for my Colorado fam, now im making it for my Cali fam,,,hope they like it as much as I did! I’ll let y’all know.,This was so much like a dish my mother made. She called it “Poor Man’s Stroganoff”. I hadn’t make this in years. I think the various comments on the time probably comes down to how thick your steak is. I had 4 hand sized steaks about 1/2″ thick. So I adjusted the recipe to 300 degrees and checked it in an hour then let it go for 10 more minutes. I did keep my dish covered except for the last 10 min. I had plenty sauce by keeping a lid on the casserole. I sauted some onion and a few fresh mushroom in the pan before I added the steak, then I deglazed the pan with red wine (which my mother would have NEVER done lol ). Didn’t have chicken broth so I put about 2 Tbsp of “Better Than Bouillon” (beef flavor) in the 1/2 c. water. The dish passed my picky teenage grandson test – he even went back for seconds !! Thanks for posting and bringing back some great memories !
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Steps
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1
Done
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Preheat Oven 350 Degrees. |
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2
Done
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Dust Steak Chunks in Flour That Has Been Seasoned With Salt and Pepper or Montreal Steak Seasoning. |
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3
Done
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Brown Steak Chunks in Oil in a Skillet. |
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4
Done
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Place Steaks Pieces in a 9 X 13 Pan That Has Been Sprayed With Pam. |
|
5
Done
|
in a Small Pot, Bring Soup, Broth and Mushrooms to a Boil. Mix Well and Pour Over Steak -- Cover With Foil and Bake 2 Hours or Until Steak Is Tender. Serve Over Mashed Potatoes or Buttered Noodles. |
