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Steak and Potato Casserole


Feel free to use smaller potatoes or fingerlings, scrubbed or peeled, enough for 4 people.


  • 1 1/2 pounds round steak, about 3/4-inch thick
  • 2 tablespoons flour
  • 3 tablespoons butter
  • 4 medium potatoes, peeled and halved
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried leaf parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large can (15 ounces) tomato sauce


Cut beef into 4 serving-size pieces; dredge in flour. Heat butter in a skillet over medium heat; brown beef pieces on both sides. Add the potatoes, chopped onion, parsley, salt, and pepper. Transfer beef mixture to a casserole (unless skillet is ovenproof), adding a little beef broth or water to the skillet to get the browned bits; pour over beef. Pour tomato sauce over top. Cover and bake at 350° for about 1 1/2 hours, until beef is tender.
Serves 4.

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