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Steak Casserole

 Steak Casserole
Economical and delicious round steak is used in this comforting casserole.
6-8 ServingsPrep: 30 min. Bake: 1-3/4 hours


  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 2 pounds boneless round steak, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 cup water
  • 1/2 cup low-sodium 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)
  • 1 tablespoon butter, melted
  • Paprika


  • Preheat oven to 350°. In a large resealable plastic bag, combine
  • flour, seasoning blend and pepper; add beef cubes and shake to coat.
  • In a skillet over medium heat, brown beef in oil. Place beef and
  • drippings in a greased shallow 2-1/2-qt. baking dish.
  • To skillet, add water, broth, garlic, onion, thyme and rosemary;
  • bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms.
  • Pour over meat; mix well.
  • Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle

2 of 2

Steak Casserole (continued)

Directions (continued)

  • peas over meat. Spread potatoes evenly over top. Brush with butter;
  • sprinkle with paprika. Bake 15-20 minutes longer. Yield: 6-8
  • servings.
Nutritional Facts: 1/8 recipe equals 339 calories, 14 g fat (0 saturated fat), 71 mg cholesterol, 309 mg sodium, 24 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now