Post by MarieAlice on May 20, 2003 3:49:33 GMT -6
Round Steak Casserole
2 tsp hard margarine, (butter browns too fast)
3/4 lb sirloin or round steak, cut into serving size pieces
1 cup chopped onion
½ X10 oz can condensed cream of mushroom soup
2 cups whole small fresh mushrooms
½ cup uncooked long grain white rice
1 cup water
¼ tsp celery salt
¼ tsp paprika
1/8 tsp pepper
Melt margarine in frying pan. Add steak pieces. Brown both sides well. Transfer to ungreased 2 qt casserole dish. Measure remaining 8 ingredients into frying pan. Heat and stir to loosen brown bits. Spoon over steak, cover, and bake at 325*F for 2 to 2½ hours until beef is tender. Serves 2 generously.
2 tsp hard margarine, (butter browns too fast)
3/4 lb sirloin or round steak, cut into serving size pieces
1 cup chopped onion
½ X10 oz can condensed cream of mushroom soup
2 cups whole small fresh mushrooms
½ cup uncooked long grain white rice
1 cup water
¼ tsp celery salt
¼ tsp paprika
1/8 tsp pepper
Melt margarine in frying pan. Add steak pieces. Brown both sides well. Transfer to ungreased 2 qt casserole dish. Measure remaining 8 ingredients into frying pan. Heat and stir to loosen brown bits. Spoon over steak, cover, and bake at 325*F for 2 to 2½ hours until beef is tender. Serves 2 generously.