Ingredients
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon pepper
1
lb boneless beef round steak, cut into 3/4-inch cubes
2
tablespoons vegetable oil
2
cups sliced mushrooms
1
cup frozen pearl onions
1
clove garlic, finely chopped
4
cups sliced carrots (8 medium)
1
can (14.5 oz) stewed tomatoes, undrained
Preparation
Heat oven to 350°F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole.
To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well.
Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
