Steak And Potato Bake
A hearty steak and potato bake featuring tender beef, sliced potatoes, mushrooms, and a flavorful tomato-based sauce, perfect for comforting family dinners.
Ingredients
Instructions
- Peel and slice potatoes 1/4-inch thick, then place in cold water.
- Cut lean round steak into serving size pieces and season with salt and pepper.
- Sear the meat on both sides in a hot skillet until browned.
- Place the seared meat in a large casserole dish.
- Top the meat with sliced potatoes, onions, and small mushrooms.
- Dissolve bouillon cubes in boiling water.
- Combine the bouillon mixture with tomato juice, salt, pepper, oregano, and parsley.
- Pour the sauce over the layered ingredients in the casserole dish.
- Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until the meat and potatoes are tender.
Tips & Substitutions
For a richer flavor, consider adding garlic or fresh herbs like thyme or rosemary to the layers. If you don't have bouillon cubes, you can use beef broth instead. For a quicker preparation, try using pre-sliced potatoes or frozen hash browns. This dish pairs beautifully with a fresh salad or steamed vegetables for a balanced meal.
Serving Suggestions
Serve the steak and potato bake hot from the oven, garnished with chopped parsley for a touch of color. It pairs wonderfully with a side of green beans or a crisp garden salad. For a heartier meal, consider serving it alongside warm bread or rolls to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also use the microwave, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Potato Bake contains roughly 1445 calories, with 55g protein, 242g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (336% of the Daily Value), iron (222% of the Daily Value), and vitamin C (195% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 611mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can substitute lean round steak with other cuts like sirloin or chuck roast. Just ensure that the meat is cut into similar sizes for even cooking. Adjust the cooking time if using a tougher cut, as it may need additional simmering to become tender.
What can I do if I don't have tomato juice?
If you don't have tomato juice, you can substitute it with crushed tomatoes or diced tomatoes, blended until smooth. Alternatively, a mix of vegetable juice or even a splash of red wine can add a different but delicious flavor profile to the dish.
How can I make this dish gluten-free?
To make this steak and potato bake gluten-free, ensure that the bouillon cubes you use are labeled gluten-free. Most tomato juice is gluten-free, but it's always good to check the label. Pair it with gluten-free bread if you desire a side to soak up the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).