1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 3/4-inch cubes
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 cup frozen pearl onions
1 clove garlic, finely chopped
4 cups sliced carrots (8 medium)
14.5 oz. can stewed tomatoes, undrained
In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions, and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes, and reserved flour mixture; mix well.
Cover casserole. Bake at 350 degrees for 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
0 comments:
Post a Comment