Beef Steak-Potato Scallop
- 1 lb. boneless beef round steak (1 inch thick)
- flour
- 3 Tbsp. shortening
- 3 small onions, thinly sliced
- 3 Tbsp. all-purpose flour
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- dash of ground thyme and garlic salt
- 2 c. water
- 3 medium potatoes, thinly sliced
- salt and paprika
- Heat oven to 350u0b0. Cut beef into 1 inch cubes; coat with flour. Heat shortening in skillet until melted; cook beef until brown. Add onion; cook and stir until onion is tender. Pour into ungreased 2-quart casserole; sprinkle with 3 tablespoons flour, 1 1/2 teaspoons salt, pepper, thyme and garlic salt. Pour water over mixture. Cover and bake until beef is tender, 40 to 60 minutes. Increase oven temperature to 450u0b0. Arrange potatoes on beef in layered rolls; sprinkle with salt and paprika. Bake, uncovered, until potatoes are tender, about 30 minutes.
boneless beef round steak, flour, shortening, onions, flour, salt, pepper, thyme, water, potatoes, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063393 (may not work)