Beefsteak Casserole
- 3 onions, sliced
- 1 Tbsp butter
- Round of beef
- 1 Tbsp flour
- 1 1/2 cups water
- Salt
- Pepper
- 1 Tbsp parsley, chopped
- Worcestershire sauce
- Mushroom catsup
- Potatoes, parboiled & sliced
Saute the onions in butter. Put them into the casserole.
Cut a steak, from the upper side of the round, into pieces suitable for one portion. Put in the saute pan and sear on all sides, then put in the casserole.
Add flour to the saute pan and let it brown. Add water and stir until thickened. Season with salt, pepper and chopped parsley. Add a little Worcestershire sauce and mushroom catsup. The sauce will be richer if stock is used instead of water. Pour the sauce over the meat.
Cover the casserole and set in the oven. Cook slowly until the meat is tender, then cover the top with the parboiled, sliced potatoes. Return to the oven to finish cooking the potatoes.
Serve in the casserole.
Cut a steak, from the upper side of the round, into pieces suitable for one portion. Put in the saute pan and sear on all sides, then put in the casserole.
Add flour to the saute pan and let it brown. Add water and stir until thickened. Season with salt, pepper and chopped parsley. Add a little Worcestershire sauce and mushroom catsup. The sauce will be richer if stock is used instead of water. Pour the sauce over the meat.
Cover the casserole and set in the oven. Cook slowly until the meat is tender, then cover the top with the parboiled, sliced potatoes. Return to the oven to finish cooking the potatoes.
Serve in the casserole.
Submitted by May 20, 2010
15 min
30 min
45 min