26 March 2013

Tasty Tuesdays: Steak & Potato Scallop Casserole

Welcome back to Tasty Tuesdays!

Today I'm revisiting a family favorite: the steak and potato scallop casserole.  It's one of Vince's favorites and since last week's menu was especially for him--since he'd been to Egypt the week before and missed American food a lot--this was definitely on the menu.  

This is a recipe that my mom made when I was growing up.  It's also one of my dad's favorites.  It's real man food!  However, I also love it and so do the kiddos.  It does have onions in it, but I slice those fairly thick so that they're easy to remove from the spoonfuls that I put on my children's plates.  

Steak & Potato Scallop

2 lbs. beef round steak, 1" thick
3 Tbls. oil
3 small onions, thickly sliced
1 cup (or so) of sliced mushrooms, optional
3 Tbls. flour
1 1/2 tsp. salt
1/4 tsp. pepper
Dash of thyme
Dash of garlic salt
2 cups water
3 medium potatoes, pared & thinly sliced
Smoked paprika
Heat oven to 350F. Cut meat into 1" cubes; coat them with flour. Heat oil in skillet; brown meat.
Add onion; cook and stir until onion is tender. Finally, add the mushrooms, cooking until softened and heated through. Pour into ungreased 2-qt. casserole. Combine the 3 tbsp. flour, salt, pepper, thyme, and garlic salt; sprinkle over the meat. Pour water over mixture.
Cover with foil and bake 60 minutes or until meat is tender. Increase oven to 450F. Arrange
potatoes on meat; sprinkle with salt and paprika. Bake uncovered about 30 minutes longer or
until potatoes are tender. Makes 4-6 servings.

Don't miss a thing here at My Blessed Life!  Subscribe by email, 
follow this blog, and "like" the Facebook page today!


Kari said...

The hair looks good; I have realized that I have to go with ash blonde to get rid of the red, if I don't want to have orange hair. =) lol!

Britt-Arnhild said...

I could never be that organized :-)
Have a blessed week.

StitchinByTheLake said...

Lora you said you're going to Arkansas and you said you're moving. I'm a new reader so clue me in. Are you moving to Arkansas? I'm an Arkansan so I'm curious. blessings, marlene

Anonymous said...

Hi Lora! This is Lisa Busbee....
I just wanted to let you know that you motivated me to cook something new this week. I have been wanting to make broccoli cornbread since I had it at Outpost 72 a few months ago, but just never have. When I saw it listed on your menu plan with chili, I decided to make it this week! I did make it, with a few modifications (I used Cheddar and added a little milk b/c it was too dry w/out the cottage cheese). I thought it was wonderful! I really am not a fan of broccoli, but in this cornbread it was just great. Unfortunately, I couldn't get anyone else to try it since it did have "green stuff" in it. Oh well, more for me :)
My question is, does the cottage cheese make the bread slightly sweet? The cornbread I had at Outpost was sweet, but I couldn't figure out why. If so, I'm gonna try the original recipe next time.

I really hate that you guys are moving away. I completely understand, but just hate what has caused the whole thing. I am so glad that I was able to get to know all of you. At least we can still have some contact through the blog. I really enjoy reading your blog and am so thankful to you for introducing me to this whole new world! I am considering starting a blog, but don't know where to begin and haven't figured out a name yet. I'll let you know if I do!

Anonymous said...

That was the longest comment ever!

Nancy@ThereIsGrace said...

YUM! This looks amazing! I'm going to have to try it. My hubby would LOVE it (pretty sure my kids would, too!)

Love the new look of the blog, too!

Lora @ my blessed life said...

Thanks, Nancy!

If you try the casserole, you'll have to let me know how your family likes it:)

Michele said...

Lora, this sounds yummy! putting it on my menu soon to try! Egypt...wow!
Have a blessed Easter!