Saturday, March 26, 2011
Round Steak With Potatoes
Makes 6 servings
*2 lb. beef top round steak
*2 teaspoons salt, divided
*1/2 teaspoon black pepper, divided
*2 Tablespoons canola oil
*1 can (10 3/4 oz.) condensed golden mushroom soup
*1 1/4 cups water
*1 cup celery, chopped
*1 cup red bell pepper, chopped
*1/2 cup onion, chopped
*1/4 teaspoon dried thyme
*12 small red potatoes, skins on
Preheat oven to 350. Cut the steak into 6 pieces. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Turn steaks over. Sprinkle with 1/2 teaspoon salt and remaining 1/4 teaspoon of black pepper.
Heat a Dutch oven (a stock pot that can be used on the stove as well as in the oven) on the stove over high heat (level 5). Once hot, add the oil. Brown the steaks on both sides. Turn heat off. Stir in the soup, water, celery, red bell pepper, onion, and thyme. Cover and bake in the oven at 350 for 1 hour.
Add potatoes. Cover and bake for 1 1/2 more hours or until steak and potatoes are tender.
*Note: The next time I make this, I am going to add 1 packet of dry onion soup mix to the meat.