Steak Casserole Recipe

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Steak Casserole Recipe

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5 2 2
Publisher Photo
Economical and delicious round steak is used in this comforting casserole.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours

Ingredients

  • 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 and margarine)
  • 1 tablespoon butter, melted
  • Paprika

Directions

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, for 5 minutes; stir in mushrooms. Pour over meat; mix well.
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. Bake 15-20 minutes more. Yield: 6-8 servings.
Originally published as Party Beef Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p119

Nutritional Facts

1 each: 339 calories, 14g fat (0 saturated fat), 71mg cholesterol, 309mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.

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  • 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 and margarine)
  • 1 tablespoon butter, melted
  • Paprika
  1. 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.
  2. To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; mix well.
  3. 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. Bake 15-20 minutes more. Yield: 6-8 servings.
Originally published as Party Beef Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p119

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MY REVIEW
my4pickles User ID: 5575105 161734
Reviewed Oct. 8, 2013

"Great recipe! My entire family loved it! The only thing I changed was using a gluten free flour and left out the rosemary."

MY REVIEW
hmcarb User ID: 3388014 100281
Reviewed Jun. 4, 2009

"great recipe, loved it"

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