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Beef and Potato Bake
This is a flavorful beef and potato bake, made with round steak and beef stock, along with potatoes, thyme, and other seasonings. Serve this beef dish with crusty bread or rolls.
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
- 1 pound beef round steak, cut into 3/4-inch cubes
- flour for dredging, about 1/4 cup
- salt and pepper
- 2 to 3 tablespoons vegetable oil
- 2 medium onions, sliced
- 3 tablespoons flour
- 1/4 teaspoon pepper
- dash thyme
- dash garlic powder
- 2 cups beef stock
- 3 to 4 medium potatoes, peeled and thinly sliced
- salt, pepper, and paprika
Preheat oven to 350°. Sprinkle beef cubes with a little salt and pepper then toss with 1/4 cup of flour. Brown the beef in 2 to 3 tablespoons of vegetable oil in a heavy skillet over medium heat. Add the sliced onion; cook, stirring occasionally, until onion is tender. Pour
into a 2-quart casserole; sprinkle with 3 tablespoons flour, 1/4 teaspoon pepper, thyme, and garlic powder. Pour the beef stock over the steak and onion mixture. Cover and bake 60 minutes. Increase oven temperature to 425°. Arrange potatoes on beef; sprinkle with a little more salt and pepper, and paprika.
Bake, covered for about 40 minutes longer or until potatoes are tender.
Calories per serving: 501
Fat per serving: 17.5g
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