Swiss Steak Casserole
Recipe from Betty Crocker

Swiss steak is made easy by using beef cubes, combining the ingredients in a casserole and popping it in the oven!

Swiss Steak Casserole

by 6  people

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Servings: 6
Serving size: 1  cup
Prep Time: 20 mins
Total Time: 2 hrs 5 mins
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  • 3   tablespoons 
    Gold Medal® all-purpose flour
  • 1   teaspoon 
  • 1   teaspoon 
  • 1/2  teaspoon 
  • 1   pound 
    boneless beef round steak, cut into 3/4-inch cubes
  • 2   tablespoons 
    vegetable oil
  • 2   cups 
    sliced mushrooms
  • 1   cup 
    frozen pearl onions
  • 1   
    clove garlic, finely chopped
  • 4   cups 
    sliced carrots (8 medium)
  • 1   can 
    stewed tomatoes, undrained (14.5 ounces)
Heat oven to 350 degrees F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 250, Fat, total (g) 8, chol. (mg) 55, sat. fat (g) 2, carb. (g) 20, fiber (g) 4, sugar (g) 9, pro. (g) 25, vit. A (IU) 13605, vit. C (mg) 6, sodium (mg) 680, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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