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Nutrition Facts
Serving Size 1 (1010g) Recipe makes 6 servings
Calories 700
Calories from Fat 380		(54%)
Amount Per Serving		%DV
	Total Fat 42.2g	64%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 16.9g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 148mg		49%
Sodium 911mg		37%
Potassium 1043mg		29%
Total Carbohydrate 25.6g		8%
	Dietary Fiber 2.3g	9%
	Sugars 13.1g
Protein 45.8g		91%
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Sirloin Steak Casserole

Recipe #14696 | 2 hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 25, 2001

This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable; I prefer green beans with this.

SERVES 6 -8 (change servings and units)

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon mustard powder
2 lbs sirloin steaks
3 tablespoons vegetable oil
2 cups sliced mushrooms
1 onion, peeled and sliced
1 cup red wine
1/4 cup packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 (19 ounce) can tomatoes, undrained

Directions

1
Preheat oven to 325F degrees.
2
In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
3
Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
4
In a large skillet over medium-high heat, heat oil.
5
Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
6
When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
7
Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
8
Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.

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Featured Reviews for This Recipe

From: SMDeasy

On Nov 22, 2009

Wow! This was delicious! The whole family loved it! I made it exactly as directed except that I caramelized the onions before adding to the casserole (dh only likes onions if they are caramelized). It turned out great. This will be a frequent recipe. I served over garlic mashed potatoes. I can see serving this over egg noodles also. Thank you for a lovely meal!

0 people found this review helpful

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From: Grace-AK

On Feb 26, 2009

This was pretty simple, although a bit time consuming, and it was delicious. My kids didn't care for the strong flavor or the pepper (it could have used a little less), but I thoroughly enjoyed the tenderness of the steak and the sauce. I used petite diced tomatoes and omitted the mushrooms (preference). I served it over 1/2 and 1/2 white and sweet mashed potatoes. I'll tweak it to my family's tastes a little more, but I'll definitely make it again.

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From: Evie*

On Jun 17, 2002

Bergy came up with the great idea of making one of Lennies recipes to celebrate her recent birthday, this is what I made and am so glad I did. The red wine, with the other flavours make this casserole delicious. I used rib eye steak, and fresh garlic. It was only in the oven for 1 1/4 hours, served with mashed sweet and ordinary potato, green beans and baby carrots. Delicious winter meal!

9 people found this review helpful

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From: Patricia Evans

On Dec 31, 2004

I made this recipe just as it appears. It was really delicious — moist and tender. (I often have trouble with getting such good results with braised beef.) It served generously two of us with another meal left over. That one I'll serve with whole wheat noodles. Can hardly wait. This is definitely a keeper.

3 people found this review helpful

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