With warmer days ahead, we are looking for ways to shorten our time preparing meals in the kitchen so we can spend more time outdoors. One good way is to prepare this Steak and Potato Bake, served with a batch of Cheddar-Ranch Biscuits.
Both are easy to make and taste great. You can also round out the meal with your favorite salad and tall glass of refreshing iced tea. Enjoy!
STEAK AND POTATO BAKE
1 1/2 pounds round steak, cut into small pieces
1/3 cup flour
4 tablespoons vegetable oil
4-5 small potatoes, sliced
1 small onion, chopped
3/4 cup thinly sliced carrots
2 tablespoons chopped parsley (or 1 tablespoon dried parsley leaves)
1 teaspoon salt
1/2 teaspoon pepper
2 (10.5-ounce) cans of mushroom soup
Dredge steak pieces with flour; brown well on both sides in hot oil. Place in 1 1/2-quart casserole dish.
Arrange potatoes and carrots with steak in casserole dish; sprinkle with onion, parsley, salt and pepper. Pour mushroom soup over top.
Bake, covered, at 350 degrees for 1 1/2 hours. Makes 4 servings.
CHEDDAR-RANCH BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dry ranch salad mix
1/2 cup prepared ranch salad dressing (any brand)
1/2 cup buttermilk
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Preheat oven to 425 degrees. In medium-size bowl, sift together flour and baking powder. Make a well in flour mixture; add dry ranch salad mix, ranch salad dressing and buttermilk; stir.
Mix in shredded cheddar cheese. Stir with fork until dough forms a ball.
Drop by 12 rounded spoonsful onto ungreased baking sheet. Bake until lightly browned, about 10 to 12 minutes
Mix melted butter or margarine and garlic powder together. Brush biscuits with garlic-butter mixture while still warm. Makes 12 biscuits.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
