Sunday, January 31, 2010

Oven Steak and Vegetables

I wasn't going to write this recipe out, but I went and changed things again. I have to stop doing that. The original recipe is from the plaid betty crocker cookbook page 236. I altered types and amounts of ingredients, and a bit in the directions as well. I thought this was good. I really liked the steak. It was tender and tasty. The veggies were good, but nothing spectacular.

  • 1 1/2 pounds beef sirloin steak cut 3/4 inch thick
  • 1/3 cup flour
  • 2 Tablespoons cooking oil
  • 1 14.5 oz can diced tomatoes
  • 1/2 cup chopped onion (1/2 medium onion)
  • 1/2 teaspoon dried dillweed
  • 1 bag baby carrots
  • 2 medium zucchini, sliced (2 cups)
  • egg noodles
Directions (Oven at 350)
  1. Trim excess fat from meat. Cut meat into 6 serving-size pieces. In a plastic bag, combine 1/2 of the flour, 1 teaspoon salt, and 1/8 teaspoon pepper. Shake meat in flour mixture to coat.
  2. In a skillet brown meat in hot oil. Transfer to 2 quart casserole.
  3. In same skillet, stir remaining flour into pan drippings. (I had very little drippings using sirloin and trimming the fat, but it seemed to work just fine.) Stir in tomatioes, onion, and dillweed. Cook and stir till thickened and bubbly.
  4. Pour mixture over meat. Add carrots.
  5. Cover and bake at 350 for 1 hour. Add zucchini. Cover; continue baking 15 to 20 minutes more or until meat and vegetables are tender. Season with salt and pepper. Serve with noodles.

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