Steak And Potato Casserole
A hearty casserole featuring tender beef, sliced potatoes, and carrots, all baked in a savory onion soup broth. This comforting dish is perfect for family dinners, offering rich flavors and satisfying textures. Easy to assemble and ideal for a cozy, filling meal.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Cut the round steak into 6 to 8 serving pieces, trimming fat and bones.
- Pound the flour, salt, and pepper mixture into the meat using a meat mallet or heavy saucer.
- Brown the meat in a heavy skillet with hot oil over medium heat, avoiding crowding the pieces.
- Arrange the browned meat in a 3-quart casserole dish.
- Top the meat with thinly sliced carrots and potatoes.
- Sprinkle the onion soup mix over the vegetables and pour 3 1/2 cups water over everything.
- Cover and bake in the oven for 2 hours or until the vegetables and meat are tender.
- If desired, thicken the gravy with 2 tablespoons flour mixed with 1 tablespoon butter before serving.
- Form the mixture into small balls and drop into the casserole dish during the last 10 minutes of baking.
- Sprinkle with parsley before serving.
Tips & Substitutions
For a richer flavor, consider marinating the steak in a mixture of soy sauce and garlic overnight. If you don't have round steak, chuck roast or brisket can work as good substitutes. To save time, you can use pre-cut frozen vegetables instead of fresh. Adjust the seasoning based on your taste preferences or try adding a splash of Worcestershire sauce for extra depth.
Serving Suggestions
Serve the casserole hot, garnished with fresh parsley for a pop of color. This dish pairs beautifully with a side salad or crusty bread to soak up the flavorful gravy. Consider offering a refreshing drink like Hot Apple Spiced Tea alongside for a cozy meal. For dessert, a slice of Delicious Sugar Apple Pie would round out the meal perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions, covered, until hot. This casserole also freezes well for up to 3 months; just thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Potato Casserole contains roughly 2335 calories, with 80g protein, 398g carbohydrates, and 60g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (323% of the Daily Value), and vitamin C (299% of the Daily Value). Note that it is relatively high in sodium, at 2071mg per serving (90% 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 vegetables in this casserole?
Absolutely! Feel free to substitute or add vegetables like peas, green beans, or bell peppers. Just ensure that they are cut similarly in size to the potatoes and carrots for even cooking.
How can I make this recipe gluten-free?
To make this casserole gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, ensure that the onion soup mix is gluten-free or make your own using gluten-free ingredients.
Is there a way to make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the steak as instructed, then layer it with the vegetables and onion soup mix in the slow cooker. Add the water and cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
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).