Charlene's Recipe

Swiss steak casserole

Category: Casseroles and Skillets

Serves 6

3 Tbsp all purpose flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
1 lb boneless beef round steak, cut into 3/4 inch cubes
2 Tbsp 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, un-drained (14.5 oz)

Heat oven to 350 F. In a medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 Tbsp of the oil over medium high heat. Add steak, reserving remaining flour mix; brown steak on all side. Spoon into ungreased 2 1/2 quart casserole.
To same skillet, add remaining 1 Tbsp oil, the mushrooms, onions and garlic. Cook 2-3 minutes, stirring constantly until browned, add casserole. Add carrots, tomatoes and reserved flour mix; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork tender.