Zutaten für Mom's Tangy Beef Casserole
- 1.5 lbs beef stew meat
- 1 medium onion, chopped
- Green Beans, 0 quantity
- 1 cup frozen corn (optional)
- Condensed Tomato Soup, 0 quantity
- .5 cup steak sauce
- Pepper to taste
- Crushed Red Pepper Flakes, 0 quantity
- 2 lbs potatoes
- .25 cup butter
- .5 cup milk (or cream)
- Salt to taste
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (10.75 ounce) can condensed cream of mushroom soup
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Zubereitung von Mom's Tangy Beef Casserole
- Boil 2 lbs potatoes until tender enough for mashing. Peel and mash with 1/4 cup butter and 1/2 cup milk (or cream). Season with salt and pepper to taste.
- In a large skillet, brown 1.5 lbs beef stew meat over medium-high heat. Add 1 green bell pepper (chopped) and 1 red bell pepper (chopped) during browning. Stir in 1/2 cup steak sauce during the last few minutes of browning. Add 1 medium onion (chopped) towards the end and cook until softened.
- Drain off excess grease, reserving about 1/4 cup of the pan juices. Transfer the beef mixture to a 9x13 inch casserole dish.
- Add 1 (15 ounce) can of kidney beans (drained and rinsed), 1 (10.75 ounce) can condensed cream of mushroom soup, and 1 cup frozen corn (optional). Stir to combine.
- Spread the mashed potatoes evenly over the beef mixture.
- Bake, covered, in a preheated oven at 375°F (190°C) for 25 minutes.
- Optionally, remove the cover and bake for an additional 10-15 minutes to brown the potatoes.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
48g
Fat
32g
Carbs
17g
