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
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.
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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Comments
Have a blessed week.
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!
Love the new look of the blog, too!
If you try the casserole, you'll have to let me know how your family likes it:)
Have a blessed Easter!