Beef Steak Bake

From: Three Kids Make Me Crazy

On Mar 11, 2009

I didn't get to eat any of this because my kids inhaled it while it was gone, and my hubby is not the most descriptive person in the world, but here goes a shot at a review. The meat was very tender, gravy was good. The only problem we had was the flour didn't all end up into the broth when it was done but 30 seconds of whisking took care of it. The kids say I have to make it again. Thanks again Kitten!

From: Stephie Biggs

On Feb 17, 2005

This, for some reason, was just "OK" for us. The recipe works and the meat very tender. Served with rice.

From: shimmerchk

On May 20, 2004

This was FANTASTIC. I wish I could think of a really great adjective to describe how delectable this tasted, but it was so yummy that words escaped me. You won't believe the aroma as this cooks, it is enough to make your mouth water. My dh took one bite, looked up at me with a huge smile and said "5 stars". I used round steak and a really good Lager beer. I also used fresh mushrooms, a medium vidalia onion and included the lemons, oil and browned bits after searing the round steak. I think next time the only adjustment I will make is to omit a tablespoon or two of the brown sugar and I don't think I will include the lemon while baking. That is just a personal preference, but it is still fantastic if you leave it. We will most definitely be making this again! It is so easy, the sauce is wonderful and the meat is fork tender. Thanks for a WONDERFUL recipe KC!

From: Pierre Dance

On May 6, 2004

You sure make it hard for a fellow to stay anywhere near a diet. I THANK YOU! I didn't have any steak but I did have a nice chuck roast. You know the drill, buy what's on sale cheap then figure out something neat to do with it. I was solo today so I cut a 1/4 pound steak off of the roast. I rubbed it well with unflavored meat tenderizer and let rest 1/2 hour. Then I added 1/4 tsp dried Chipotle powder to the flour, salt, and black pepper I coated the steak with. I didn't have any lemons so I sliced up a key lime.(I like Cuba Libres so I usually have key limes on hand.) I drained the oil but kept the limes. I sliced 2 small sweet spanish onions. I also kept the 4 cloves of garlic, I do like my garlic. I used 1/2 cup of mixed red, yellow, & green bell peppers. I had a half dozen fresh button mushrooms which I thickly sliced & sauted in extra virgin olive oil. I served it on a bed of Basmati rice. As I was putting it all together I couldn't help thinking, all one would have to do is change the stock from beef to chicken and they could use skinned & browned chicken thighs or breasts and what about pork chops. I can see I'm going to be doing this one a lot, in many forms. Once again I'm in your debt and again my thanx. Pierre