Swiss Steak Casserole

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

Recipe from Betty Crocker
Swiss Steak Casserole
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
20 mins
TOTAL TIME
2 hrs 5 mins
by 7  people
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Ingredients
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 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)
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Directions
1. 
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.
2. 
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.
3. 
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
Tip:
1. 
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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