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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came across this recipe in the 1950s, and it's served me well ever since. As this meaty meal bakes, the aroma gets our mouths watering! -Gloria Cross, Cupertino, California Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons salt, divided |
1/2 teaspoon pepper |
2 pounds beef top round steak, cut into 1/2-inch pieces |
2 to 3 tablespoons canola oil |
6 medium onions, thinly sliced |
7 to 9 small red potatoes (about 1-1/4 pounds), halved |
1 bay leaf |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
2 cups frozen cut green beans, thawed |
Directions:
1. In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet over medium heat, brown beef in oil on all sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon tomato soup over top.
3. Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6 servings.
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