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Round Steak Bake Beef Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Flour 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Seasoned salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Ground black pepper 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Garlic powder 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Round steak or cube steak 3 lbs. 6 lbs. 9 lbs. 12 lbs. 15 lbs. 18 lbs.
Olive or vegetable oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Cream of mushroom soup, 10.75 oz. can 1 2 3 4 5 6
Beef broth 14.5 oz. 29 oz. 43.5 oz. 58 oz. 72.5 oz. 87 oz.
Medium onion, sliced into 1/4 “ thick rings 1 2 3 4 5 6
Butter or margarine, melted 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Dried bread cubes 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.

Assembly Directions:
In a shallow dish, mix the flour, seasoned salt, black pepper and garlic powder. Cut the round steak into serving size pieces, discarding any extra fat. Coat each piece of meat all over with the flour mixture, shaking off any excess. Heat the oil in a large skillet and brown the meat on both sides over medium high heat. As the pieces are browned, place them in a 9x13 inch baking dish. When all the meat is browned, add the cream of mushroom soup, 1 cup of the beef broth, and the onion to the remaining flour mixture and mix well. Pour the sauce mixture into the skillet scraping up and stirring in any browned bits of flour into the sauce. Heat the mixture until it is simmering. Pour the sauce over the meat in the baking dish. In a bowl, combine the remaining broth and the melted butter. Add the stuffing mix to the broth and toss to mix well. Spread the stuffing mixture over the steaks.

Freezing and Cooking Directions:
The dish can be wrapped and frozen at this point, or completely cooked, cooled and frozen. To cook now, bake in a preheated 350 degrees oven for 60-90 minutes until the steaks are tender. Cubed steaks will be tender more quickly than regular round steaks.

Serving Directions:
If you froze the dish unbaked, thaw thoroughly and follow cooking directions above. If you precook this and then freeze it, you should cover the dish with foil during heating so the bread layer does not dry out. Reheat the thawed dish at 350 degrees for 20 minutes or until heated through.

Nutritional Info:
Per Serving: 695 Calories; 42g Fat (55.4% calories from fat); 51g Protein; 25g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 1328mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 6-1/2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.



From the Monthly Newsletter (Monday, February 15, 2010)
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