Country Casserole Steak
|Boneless chuck beef steak||1|
|All purpose flour||2 Tablespoon|
|Onion||1 Large, peeled sliced and separated into rings|
|Sliced pared carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Tart apple/Pear, pared, quartered, cored and sliced||1 Medium|
|Smoked sausage||6 Ounce, sliced 0.5 inch thick|
|Water||1 Cup (16 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Parsley||1⁄2 Cup (8 tbs)|
|Elbow macaroni||1 Cup (16 tbs) (Half An 8-Ounce Package)|
1 Trim excess fat from steak.
Rub steak with mixture of flour, salt and pepper.
Brown in a large heavy frying pan over medium heat or in an electric skillet.
2 Mix onion, carrots, celery and apple or pear in a greased 12-cup baking dish; top with browned steak and sausage slices.
3 Stir water, catsup and 1/4 cup of the parsley into drippings in pan; heat to boiling; pour over meats; cover.
(Set remaining 1/4 cup parsley aside for Step 6.) 4 Bake in moderate oven (350Â°) 2 hours, or until steak is very tender.
5 While meat mixture bakes, cook macaroni, following label directions; drain.
6 Remove steak to a cutting board; cut into 1/2-inch-thick slices.
Skim all fat from mixture in baking dish; stir in macaroni and remaining 1/4 cup parsley.
Arrange sliced meat on top.