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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I was at a loss of what to do with my last can of V8 juice and made this up as I found the V8 too spicy to drink alone. Ingredients:
1 lb boneless beef top round steak |
2 (14 1/2 ounce) cans cut green beans, drained |
3 (15 ounce) cans whole potatoes, drained |
1 (11 1/2 ounce) can spicy hot v8 |
2 medium white onions, cut in rings |
2 tablespoons canola oil |
1/4 cup flour |
2 tablespoons lime pepper |
1 tablespoon sea salt |
1 cup water |
2 tablespoons cornstarch |
Directions:
1. Season the round steak with the sea salt.
2. cut the steak into palm size pieces.
3. coat the steak pieces in the flour generously.
4. In a skillet pour the canola oil and set on medium heat.
5. When the oil is hot add the steak and cook until browned.
6. remove the steak and set in a 9 x 13 inch casserole dish.
7. top the steak with the onion rings.
8. and pour the V8 juice over the meat.
9. arrange the drained potatoes around the meat
10. evenly arrange the drained green beans through out the casserole dish.
11. combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker.
12. sprinkle the lime pepper on top of the vegetables to season.
13. cover with foil
14. bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.
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