Steak and Potato Casserole
|Round steak||2 1⁄2 Pound (3/4 Inch Thick)|
|Flour||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Carrots||8 Medium, thinly sliced diagonally|
|Potatoes||8 Medium, thinly sliced|
|Onion soup mix||3⁄8 Ounce (1 Envelope)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Preheat oven to 325 degrees.
Cut meat into 6 - 8 serving pieces, trimming fat and bone.
On wooden board or waxed paper, using meat mallet or edge of heavy saucer, pound mixture of flour, salt and pepper into meat.
In heavy skilletover medium heat, brown meat well on both sides in hot oil.
Do not crowd pieces.
Arrange browned meat in 3-quart casserole.
Place carrots and potato slices on top.
Sprinkle with onion soup mix and pour over 3-1/2 cups water.
Bake, covered 2 hours or until tender.
Skim excess fat.
If you wish, thicken with 2 tablespoons flourmixed with 1 table-spoon butter; form into balls and drop into casserole.
Return to oven 10 minutes.
Sprinkle with parsley and serve.