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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 8 |
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This is an awesome way to make an inexpensive cut of steak, good enough for any company. My Aunt from England married a Polish soldier after WW II and this was one of his favorite meals. She made it for us the last time we visited them, and she gave me the recipe. It is now one of my family's favorites too, and we're not even Polish!! It is not at all for the calorie counters amongst us, so of course it tastes fantastic!!! You can leave out the potato, and serve the dish over nice broad egg noodles instead. Because you can cook it longer without overcooking it is a good recipe for company, if you are anything like me, I get visiting, and dinner is always later than I anticipate. Ingredients:
4 lbs beef steaks, cut into serving sized pieces |
2 large onions, diced coarsely |
1 lb mushroom, halved |
2 1/2 lbs potatoes, diced coarsely |
1 cup heavy cream |
2 (5 g) envelopes beef bovril powder, individuals |
1/4 lb butter, as needed |
6 tablespoons flour, as needed |
Directions:
1. Coat steak in flour, and sear on both sides in very hot butter. Adding butter as required. Remove meat to large covered casserole dish.
2. Add onion (and more butter) to skillet and saute 5 minutes. Remove to casserole.
3. Saute mushrooms (in yet more butter if required) for 5 minutes. Remove to casserole.
4. Add diced potato to casserole, then pour on the cream. Add enough water to just cover, and the contents of the beef bouillon envelopes.
5. Bake at 325 degrees covered, for 3 hours. Longer is ok too.
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