|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1 Dash|
|Minute steaks||1 1⁄2 Pound|
|Dehydrated onion soup||1 Packet (1 Envelope)|
|Ale||1 Can (10 oz)|
|Dill seed||1⁄8 Teaspoon|
|Diced raw potatoes||2 Cup (32 tbs)|
|Coarsely chopped celery||1 Cup (16 tbs)|
Mix flour with salt and pepper and coat steak with mixture.
Heat butter in skillet and quickly brown meat on bothsides.
Transfer to a 1 1/2-quart buttered casserole.
Add onion soup and ale to skillet and bring to a boil, scraping brown crust from skillet.
Add dill seed.
Arrange potatoes and celery in casserole with meat.
Pour hot soup mixture over casserole and cover.
Bake in a 300° F oven for 2 hours.