Country Steak and Mashed Potato Casserole
1 1/2 lb. top sirloin steak, cubed
1/2 c. flour
1 Tbsp. Adams Reserve All-Purpose Seasoning
1/4 c. grape seed or other vegetable oil
2 1/2 c. low-fat milk
1 pkg. (20 oz.) Simply Mashed Potaotes, variety of your choice
1 can french-fried onion rings
Heat oven to 350°F. Coat a 9 x 9-inch or 7 x 11-inch baking dish with non-stick spray.
Cut steak into 1-inch cubes. Combine flour and seasoning in a shallow bowl or on a plate.
Heat oil in a large skillet over medium-high heat 4 or 5 minutes. Dredge meat in flour mix
ture. Brown meat in skillet about 5 minutes per side; then transfer beef to
g dish. (Reserve leftover flour mixture.)
Leave 2 Tbsp. pan drippings in skillet or add additional oil if needed. Add reserved flour
mixture and brown over medium heat; stir and loosen any browned bits
left in bottom of pa
n. Stir in milk slowly; heat to a simmer.
Pour gravy into baking dish over steak. Top with potatoes; spread them edge to edge. Bake
30 minutes; top with onion rings and bake 10 more minutes.
No Nutritional Information Available
H-E-B Showtime, November 2011