Steak Casserole

Name: Steak Casserole
Ingredients: 3 tablespoons all-purpose flour; 1 teaspoon salt-free seasoning blend; 1/2 teaspoon pepper; 2 pounds boneless round steak, cut into 1/2-inch cubes; 2 tablespoons vegetable oil; 1 cup water; 1/2 cup low-sodium beef broth; 1 garlic clove, minced; 1 tablespoon dried minced onion; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crushed; 2 cups sliced fresh mushrooms; 2 cups frozen peas, thawed; 3 cups mashed potatoes (with added milk); 1 tablespoon butter, melted; Paprika

16 ingredients

3 steps

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
2 pounds boneless round steak, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 cup water
1/2 cup low-sodium beef broth
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk)
1 tablespoon butter, melted
Paprika

Directions

1

Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
2

To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well.
3

Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.