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
Flour
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
Salt
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.

*****

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