Beef Casserole
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INGREDIENTS 3 pounds top round steak
Flour, pepper, salt, paprika, gravy-seasoning salt, cayenne pepper
Bacon fat
2 cloves garlic, minced or 1 onion, chopped fine
Hot water
2 cups fresh peas
2 bunches green onions, coarsely chopped, including green part
2 cans button mushrooms
1 cup chili sauce
Marjoram
1 cup good red wineTake 3 pounds top round steak, cut into small pieces. Combine flour, pepper, salt, paprika, gravy-seasoning salt, and a pinch of cayenne pepper. Dredge beef, shaking off excess flour, and brown in bacon fat together with 2 minced cloves of garlic or 1 onion, chopped fine.
Place the meat, and scrape the fat in which meat was browned, into a deep casserole or Dutch oven. Pour hot water into the pan to remove all the bits of meat and seasoning; add to casserole with sufficient water to bring the liquid to the level of the meat. Cook until almost tender.
Add 2 cups fresh peas, cook another 10 minutes, then add 2 bunches spring onions, 2 cans button mushrooms, 1 cup chili sauce, salt, pepper, and marjoram. Stir chili sauce with the rest of the gravy and cook until done, being careful not to cook too much for the sake of the vegetables, especially the green onions which must be added last. Just before serving add 1 cup good red wine.
Makes 6 servings
NOTE: This excellent beef casserole has several advantages. First, it will beautifully absorb any left-over vegetables or small amounts of cooked spaghetti, macaroni, or diced potatoes as well as, or in addition to, the ingredients listed in the recipe. Then, too, it permits you to join your guests with ease.